Tropical fruit delight

Serves 8
Preparation time 25 mins
Cooking time


  • 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
  • ¼ cup lemon juice
  • 170g can low-fat evaporated milk, chilled
  • Tropical fruit salad
  • 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


  1. Arrange sponge fingers in a 5–6 cup oblong dish
  2. Make jelly following packet directions and allow to cool
  3. Beat ricotta, cream cheese and sugar until creamy
  4. Add lemon juice and beat well, then add jelly
  5. In a separate bowl beat milk until thick
  6. Fold into ricotta mix
  7. Pour over the sponge fingers and refrigerate overnight until firm
  8. Cut into 8 portions
  9. Combine all the fruits to make a fresh tropical fruit salad then spoon on top

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