Ingredients

• 6 wheatmeal biscuits, crumbled
• 200g low-fat ricotta cheese
• 125g light cream cheese, softened
• 1/2 cup NESTLÉ Sweetened Condensed Skim Milk
• 1/3 cup caster sugar
• 3 eggwhites
• 200g mixed fresh blueberries and raspberries

Method

1. Preheat oven to 180°C (350°F).
2. Line eight holes in a 12-hole muffin pan with paper muffin cases.
3. Place crumbled biscuits in the base of each case.
4. Beat together cheeses, condensed milk, sugar and eggwhites.
5. Spoon into cases and bake for 25 minutes or until set.
6. Allow to cool.
7. Serve topped with berries.