200g packet low fat ginger cookies
1/4 cup apple puree
250g packet light cream cheese
400g low fat passionfruit yogurt
1/3 cup caster sugar
3 egg whites
2 Tbsp plain flour
100g fresh or frozen berries
Preheat oven to 180c. Place biscuits in a food processor and blend to fine crumbs. Add puree and blend until well combined. Press mixture onto the base of a 20cm spring loaded pan. Refrigerate for 20 minutes.
With an electric beater, beat cheese and sugar until smooth. Add egg, beat until combined. Add eggwhites, 1 at a time, beating well between each one.
Stir in yogurt and flour, mix well. Fold in berries. Pour into pan over base evenly.
Bake for an hour or until set. Once set, turn off the oven and allow to cool with the oven door open to prevent cracking.
Dust with icing sugar and serve with passionfruit pulp.