MAXINE GORDON rustles up a light and tangy dessert that’s easy to make.

WE probably do more entertaining at this time of year, so it’s easy to run out of steam and inspiration.

That’s why this dessert is a real festive gift – it’s easy to make, tastes delicious, and is easier on the calories than most cheesecakes because it uses low-fat dairy products.

The overall effect isn’t too pineappley; in fact it’s quite tangy in the way a lemon cheesecake is.

If you like pineapple, consider adding some extra chucks into the mix just before you pour it into the tin. Or do as I did and caramelise some cubes of fresh pineapple in butter and brown sugar and serve on the side (this can be served cold as well if you want to get ahead).

Make your base using coconut cookies to enhance the tropical taste.

Pineapple, lemon and coconut cheesecake

Ingredients:

200g coconut biscuits
80g melted butter
300g (light) cream cheese
300g Quark
2 tbsp sugar
4 gelatine sheets
rind of one lemon
200g tin of pineapple cut into small chunks
juice from the can of pineapple

Method:

Crush the biscuits and mix with the melted butter.

Press into the frame of a 20 cm springform tin and pop it in the freezer to cool down completely – for at least ten minutes while you prepare the cheesecake mix.

Whisk the cream cheese with the quark and the 2 tablespoons of sugar, set aside.

Soak the gelatine sheets in the pineapple juice in a small pan, off the heat, till soft. Then put on a low heat, add the pineapple chunks and lemon rind and mix till everything is completely dissolved.

Take off the heat and allow it to cool down – for at least ten minutes.

Mix this into the cream cheese/quark mix. It will look quite runny, but don’t worry, it will set!

Pour into the springform tin, cover top with clingfilm, and put that in the fridge until it sets – at least three or four hours.

Twitter: MaxineYGordon