The key ingredientsingredients
  • 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
Our method method
STEP 1

Preheat the oven to gas mark 5/190°C/fan oven 170°C.

STEP 2

Coat a 15cm (6in) deep, loose-bottomed cake tin with 1 calorie spray.

STEP 3

Crush the Weight Watchers Double Chocolate Chip Cookies with a pestle or the end of a rolling pin to make fine crumbs.

STEP 4

Melt the low fat spread and stir into the cookie crumbs.

STEP 5

Spoon into the tin and press down firmly, then freeze for 30 minutes.

STEP 6

Beat together the ricotta, quark, eggs, vanilla extract, sweetener and the icing sugar.

STEP 7

Roughly crush 200g (7oz) of the strawberries and stir into the ricotta mixture.

STEP 8

Pour over the biscuit base and bake for 1 hour, or until just set.

STEP 9

Leave to cool, then chill overnight (don’t worry if it’s a little cracked).

STEP 10

Run a knife around the edge of the tin and then push the cake out. Decorate with the reserved strawberries, sliced, to serve.