- 1 calorie spray
- 12 Weight Watchers Double Chocolate Chip Cookies
- 25g (1oz) low fat spread
- 250g (8¾oz) ricotta
- 150g (5¼oz) quark cheese
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp artificial sweetener
- 15g (½oz) icing sugar
- 300g (10½oz) strawberries
Preheat the oven to gas mark 5/190°C/fan oven 170°C.
Coat a 15cm (6in) deep, loose-bottomed cake tin with 1 calorie spray.
Crush the Weight Watchers Double Chocolate Chip Cookies with a pestle or the end of a rolling pin to make fine crumbs.
Melt the low fat spread and stir into the cookie crumbs.
Spoon into the tin and press down firmly, then freeze for 30 minutes.
Beat together the ricotta, quark, eggs, vanilla extract, sweetener and the icing sugar.
Roughly crush 200g (7oz) of the strawberries and stir into the ricotta mixture.
Pour over the biscuit base and bake for 1 hour, or until just set.
Leave to cool, then chill overnight (don’t worry if it’s a little cracked).
Run a knife around the edge of the tin and then push the cake out. Decorate with the reserved strawberries, sliced, to serve.