Light Cheesecake

Instructions

1. Crush the digestive biscuits into fine crumbs.
2. Melt the low-fat spread and mix with the biscuit crumbs.
3. Press the mixture into the base of a tin and chill in the fridge to set.
4. In a bowl, mix together the Greek yoghurt, fromage frais, sweetener, vanilla essence, and white chocolate syrup until smooth.
5. Soak the gelatine sheets in cold water until softened, then gently heat with 5 tbsp water until fully dissolved.
6. Allow to cool slightly, then slowly mix into the cheesecake filling, stirring continuously.
7. Pour the mixture over the chilled base and smooth the top.
8. Refrigerate for several hours or until fully set.
9. Decorate with raspberries before serving.