If you’re a fan of cheesecake but are watching your waistline, have a go at making this tasty low fat alternative.

Ingredients:
For the mousse:
750g low fat raspberry flavour quark
8 sheets leaf gelatine (2 tbsp powdered)
2 tbsp honey
A handful of raspberries, roughly chopped

For the base:
100g oats
250g ground almonds
5 tbsp coconut oil, melted (plus a little for greasing the tin)
50g dates
100ml water

To serve:
150g raspberries

Method:
1. Soak the dates for half an hour in recently boiled water, then drain and add to a food processor or mixer with the oats, ground almonds, melted coconut oil and water. Mix until it forms a smooth crumble.

2. Line the bottom of a 23cm spring form baking tin with greaseproof paper and grease with a little coconut oil. Put the base mixture into the tin and press lightly into the bottom to level it out. Place the tin in the freezer for 30 minutes while you prepare the mousse.

3. Place the gelatine in a bowl of warm water and leave for about 5 minutes, or until it becomes translucent.

4. In another bowl, add the raspberry flavour quark, honey and chopped raspberries.

5. Returning to the gelatine, take it out of the bowl and squeeze out the water. Put it in a saucepan with 2 tbsp water and heat it up – do not boil it.

6. Add the melted gelatine to the quark mixture and beat until it thickens and holds soft peaks.

7. Take the baking tin out of the freezer and pour the quark mixture on top of the base. Place in the fridge for at least 3 hours to allow the cake to set – overnight would be best.

8. When it’s time to serve your dessert, have a little fun with the decoration! You could keep it simple by placing a few raspberries in the centre of the cake, or go all out with a pretty pattern. Keep some of the raspberries aside to make a simple sauce by crushing them with a fork, putting them through a sieve and pouring on top of your slice. Then pull up a garden chair and enjoy your guilt-free cake in the sun!