Ingredients

100g gluten free chocolate biscuits-crushed
6tsp low fat spread-melted
250g Quark
200g low fat vanilla yoghurt
50g light brown sugar
3tblsp Glutafin White Mix
1 med egg, beaten
1tsp vanilla essence
4tblsp low fat chocolate yoghurt
 

Method

Preheat oven to 180 degrees.  Mix crushed biscuits with melted low fat spread and press into bottom of 8 inch loose bottomed tin.  Bake in oven for 10 mins.
Beat together quark, vanilla yogurt, vanilla essence and sugar until smooth.  Add flour and egg and beat again until smooth batter. 
Pour onto biscuit base.  Add blobs of chocolate yogurt using tsp and then run a skewer or handle of spoon through mixture to swirl together. 
Bake cheesecake in oven for 30-35mins or until firm to touvh.  Allow to cool.  Chill before serving.

Serves 8 - 3½ Stars per serving