Never give up……Lost 2lbs

Lou -2lbs = 8lbs to go  Jo stayed the same = 12lbs to go

Motivation is the key to success.  Having friends and family to talk to or watching other peoples determination can keep you motivated.  I am watching The Biggest Loser USA and hearing their struggles and watching them overcome them and still lose weight reminds me of how I got where I am today.

Jogging every other morning has been really difficult for me but when I started seeing the changes in my body I realised that it is actually working………..and the trainers, leggings, ipod goes on once again.

So if you are thinking of giving up, look back at how far you have come, you may surprise yourself………you can get to where you want to be.

This week I fancy something sweet.

Information

Serves: 8
Prep time: 20 minutes plus chilling time

Ingredients

12 ginger nut biscuits
28g/1oz low fat spread
4 tbsp cold water
2 x 11g sachets powdered gelatine
2 egg whites
511g/1lb 2oz quark
397g/14oz fat-free natural yogurt
finely grated zest of 1 small lemon
2 tbsp artificial sweetener
100g/3½oz strawberries,
198g/7oz blueberries
mint sprigs, to serve
½ level tsp icing sugar, to dust (optional)

1. Line a 16cm/6½ inch spring form cake tin with baking parchment. Place the biscuits in a clean, strong polythene bag and finely crush, using a rolling pin. Alternatively, crush in a food processor. Melt the spread, add the biscuit crumbs and mix well. Spoon the mixture evenly over the prepared tin, then chill.

2. Put the water in a heatproof bowl, sprinkle the gelatine over, and leave to soften for a few minutes. Stand the bowl in a larger bowl containing boiling water and stir until the gelatine has dissolved. Leave to cool.

3. Whisk the egg whites until just stiff. Put the quark, yogurt, lemon zest and sweetener in another bowl and stir until smooth. Stir the dissolved gelatine into the quark mix, then fold in the whisked egg whites and strawberries. Pour this filling over the cheesecake base, cover and chill for about 3 hours until set.

4. When ready to serve, carefully release the cheesecake from the tin and arrange the blueberries on top. Serve cut into thin wedges, with a mint sprig on the side. Finish with a light dusting of icing sugar if you like.

Tip: Agar agar can be used instead of gelatine if preferred.


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