SWEET and low

With less sugar and calories, these easy treats make a healthier choice

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Lemon cheesecake

We've added Greek yogurt and used low-fat biscuits to make these yummy treats lighter.

MAKES 8 PREP 25 MINS, PLUS CHILLING COOK N/A

* 175g light digestive biscuits * 85g butter, melted * 4 leaves gelatin * Juice 3 lemons * 50g caster sugar * 300g cream cheese * 250g ricotta * 150g 2% Greek yogurt * 3tbsp lemon curd * 8 lemon slices, simmered in sugar syrup, to decorate (optional) You will need: * 8 ring moulds

1 Put the ring moulds on a lined baking tray. Line each ring with baking paper to come 1cm above the mould top, and secure with a paper clip.

2 Whizz the biscuits in a blender and stir in the melted butter. Press into the ring moulds, flattening to form the bases, then chill.

3 Soak the gelatin leaves in cold water for 5 mins. Meanwhile, heat the lemon juice and sugar gently in a pan until the sugar dissolves. Bring to a simmer and remove from the heat. Remove the gelatin from the water and squeeze out the excess. Add the leaves to the hot lemon juice and stir until dissolved.

4 Beat the cream cheese, ricotta, yogurt and lemon curd together in a bowl. Add the lemon syrup and beat everything together until smooth.