1 small packet sponge fingers
1 packet lemon jelly (to make 500mL)
250g reduced-fat ricotta cheese, smooth
250g quark or reduced-fat cream cheese
1/3 cup caster sugar
¼ cup lemon juice
170g can low-fat evaporated milk, chilled

Tropical fruit salad
2 cups strawberries, hulled and chopped
1 cup fresh or canned pineapple, chopped
1 cup kiwi fruit, peeled and sliced
2 cups fresh or canned mango, chopped
Pulp of 2 passionfruit

Arrange sponge fingers in a 5–6 cup oblong dish. Make jelly following packet directions and allow to cool. Beat ricotta, cream cheese and sugar until creamy. Add lemon juice and beat well, then add jelly. In a separate bowl beat milk until thick. Fold into ricotta mix. Pour over the sponge fingers and refrigerate overnight until firm. Cut into 8 portions. Combine all the fruits to make a fresh tropical fruit salad then spoon on top.

Serves 8.

NUTRITION INFORMATION Serves in this recipe: 8 Serve size: 289 g
	Quantity per serving	Quantity per 100g
Energy	1417.12 kJ	490.79 kJ
Protein	12.63 g	4.37 g
Fat      -saturated	10.20 g       5.94 g	3.53 g         2.06 g
Carbohydrate      -sugars	47.99 g       26.87 g	16.62 g       13.96 g
Fibre	3.86 g	1.34 g
Sodium	299.71 mg	103.80 mg