Apricot Cheesecake

Serves : 8
Cals per person : 350
Prep time : 25 mins (plus cooling)
Cook time : 45-50 mins

Ingredients:
175g (6oz) dried apricots
175ml (6 fl oz) orange juice
75g (3oz) butter
2 tblsp clear honey
225g (8 oz) muesli
600g (1 lb 5oz) natural 8% fat fromage frais
1 medium size egg, beaten

To decorate:
6 black and 6 green grapes, halved and deseeded
4 strawberries, hulled and sliced
1 kiwi fruit, peeled, halved and sliced
15g ( ½ oz) dried apricots, chopped
sprigs of fresh mint

Step One : Preheat the oven to Gas mark 5; 190oC; 375oF. Place the apricots in a saucepan with the orange juice, bring to the boil, then simmer for 10 mins or until tender.

Step Two : Meanwhile, place the butter and 1 tbsp honey in a saucepan. Heat gently for 1-2 mins or until the butter has melted.

Step Three : Remove from the heat, pour into a bowl and stir in the muesli. Stir until well mixed, then press into the base of a lightly greased and lined 20cm (8 in) round, loose-bottomed cake tin.

Step Four : Transfer the cooked apricots and any juice to a food processor or blender, and process until smooth. Spread one third of the apricot puree over the muesli base.

Step Five : Stir the remaining apricot puree into 450g (1 lb) fromage-frais with the beaten egg and remaining honey. Spoon on top of the apricot layer in the cake tin and smooth over.

Step Six : Cook in a preheated oven for 35-40 minutes or until the cheesecake comes away from the sides of the tin. Leave to cool for 5 mins in the tin before removing, then leave to cool completely on a wire rack.

Step Seven : Top the cheesecake with a layer of the remaining fromage-frais, decorate with the fruit and sprigs of mint, and serve chilled.