INGREDIENTS: - 100g reduced fat margarine spread - 2 tablespoons caster sugar - 1/2 cup plain flour - 2 tablespoons custard powder FILLING: - 2 teaspoons finely grated lime rind - 1/3 cup lime juice - 220g extra-light cream cheese, softened - 400g fresh reduced fat ricotta cheese - 2/3 cup caster sugar - 2 eggs - 3 passionfruit, halved INSTRUCTIONS: Preheat oven to 160'c/140'c fan forced. Grease a 6cm deep, 22cm (base) round springform pan. Line base and side with baking paper. Using a wooden spoon, combine spread, sugar, flour and custard powder in a bowl. Turn out onto a lightly floured surface. knead until smooth. Press mixture evenly over base of pan. Prick with a fork. Bake for 25 minutes o until light golden. Set aside to cool for 30 minutes. Make filling - process lime rind, lime juice, cream cheese, ricotta, sugar and eggs together until smooth. Pour mixture over base . Drizzle over passionfruit pulp. Bake for 35 minutes or until just set. Cool for 2 hours in oven with door ajar. Cover and refrigerate for 4 hours or overnight , if time permits. Serve. (Source: Australia's Super Food Ideas October 2010)
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