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Upside-down Cheesecake. Serves 8. 3 syns per serving.

4 bananas (16 syns).
227g quark.
113g very low fat natural cottage cheese.
1 egg.
2 tbsps vanilla essence.
113g artificial sweetener.
4 rich tea biscuits, crushed (8 syns).
1 level tspn cocoa powder (1 syn).
fresh strawberries and mint sprigs, for decoration.

1. Preheat oven to 150degC, 300degF, gas 2.

2. Coat the base and sides of a 23.5cm/9 inch flan tin with a non-stick cooking spray.

3. In a food processor, combine the bananas, quark, cottage cheese, egg, vanilla essence and artificial sweetener until smooth and well blended.

4. Pour the banana filling into the tin and bake in the preheated oven for 1 hour, then turn out the oven off and leave the door open for 15 minutes.

5. Remove the cheesecake from the oven and leave to cool. place on a serving dist and springle with rich tea biscuit crumbs and sieved cocoa powder, Serve sliced with fresh strawberries and ming sprigs.

Baked Vanilla Cheesecake, serves 10. 6 syns per serving green or red.

12 reduced fat digestive biscuits, finely crushed.
6 level tbsp low fat spread.
511g quark.
3 large eggs
1 tsp ground cinnamon.
2 tsp vanilla essence.
8-10 tbsp artificial sweetener.
finely grated zest of 1 orange and 1 lemon.
1 level tsp icing sugar, to dust.
mixed berried, to serve.

1. Place crushed biscuits in a bowl and melt the low fat spread. Add to the biscuits and stir to mix well. Spoon into a 20cm/8 inch non-stick spring-form cake tin, pressing down firmly to make a smooth and even base. chill in the fridge, preferably overnight.

2. Preheat oven to 170degC/gas 3. Beat together the quark, eggs, cinnamon, vanilla, sweetener and the citrus zest until well combined and pour over prepared biscuit base. Place in the oven and cook for 50-55 minutes or until set and golden.

3. Remove from the oven and allow to cool completely. Cover with cling film and chill in the fridge 6-8 hours. To serve, dust with icing sugar, cut into thin wedges and serve with mixed berries.