Tropical fruit delight
Serves
8
Preparation time
25 mins 
Cooking time
Ingredients
- 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
Method
- 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
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