1. Place the fromage frais in a fine sieve and drain over a bowl for 1 hour, then discard the liquid. Grease a 23cm/9in spring-clip cake tin. Mix the biscuits and butter together and press into the tin. Chill in the fridge for 1 hour. 2. To make the filling: put the fromage frais, soft cheese, caster sugar, vanilla essence, lime juice and rind into a bowl and beat together until smooth. 3. Put 2 tbsp cold water into a small bowl and sprinkle the gelatine in. Leave it to soak for 5 minutes, then place the bowl over a pan of simmering water and stir until dissolved. 4. Whisk the egg whites until softly peaking. Add the dissolved gelatine to the cheese mixture, stirring constantly. Now using a large metal spoon, stir in 1 tbsp of the egg white, then fold in the remainder. 5. Pour over the biscuit base and level the top. Chill for 2 hours until set. 6. Drain the summer fruits, removing as much of the liquid as you can. Warm the jam in a pan, stirring in the fruits and simmer for 3 minutes. Allow to cool slightly then spread over the cheesecake. Chill for a further 1 hour to set and garnish with mint if liked. NOTES : 70% less fat Preparation: 50 minutes, plus chilling Cooking: 3 mins Cals per portion: 278 Fat per portion: 12.4g Recipe by: Essentials magazine, June 1997, Cook the Low-Fat Way Posted to MC-Recipe Digest V1 #659 by Kerry Erwin on Jul 06, 1997