Tropical Fruit Delight

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
Ľ cup lemon juice
170g low-fat evaporated milk, chilled
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 directions on packet and allow to cool but do not put into fridge. 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 portions. Combine all fruits to make a fresh tropical fruit salad and then spoon on top of portions.