Light Lemon Cheesecakes

INGREDIENTS

250g light cream cheese, softened
1/3 cup light sour cream
1/4 cup lemon juice
2 tblsp Equal or Splenda
rind of 2 lemons, grated
1 1/2 tsp gelatine
2 tblsp boiling water
6 Granita biscuits

METHOD

Using an electric mixer, beat cream cheese until smooth. Gradually beat in sour cream, lemon juice, Equal/Splenda and lemon rind.

Sprinkle gelatine over hot water. Whisk with a fork until dissolved. Cool slightly and beat into cheese mixture.

Pour evenly into 1 x 6 cup muffin tin lined with Glad Wrap. Top each one with a biscuit. Cover tray tightly with foil. Refrigerate for a minimum of three hours, preferably overnight.

Invert cheesecakes onto serving plates. Serve topped with fresh fruit.

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