Berry Swirl Cheesecakes Serves 12 Ingredients 600g low fat ricotta 220g low fat cream cheese 1 teaspoon

n finely grated lemon rind 1 teaspoon vanilla essence 1 egg 100ml honey cup raspberry jam warmed Fresh berries to serve

Preheat oven to 140C Line twelve 1/3 cup capacity muffin pans with paper cases Place ricotta, cream cheese, lemon rind and vanilla essence in a food processor and process until smooth. Add egg and honey and process until just combined. Divide ricotta mixture evenly among the cases. Top each with 1 teaspoon of jam and use a skewer to swirl. Bake for 20 minutes or until completely set. To test whether the cheesecakes are completely cooked, lightly touch the centres to see if they feel firm on top. The centres will gradually become firmer as the cheesecakes cool. Put aside until cooled completely. Cover with plastic wrap for 2-4 hours to chill. Top with berries.