Tropical Fruit Dessert
Prep: 25 mins
Cook: 0 mins
Serves: 8
Creamy, sweet and tangy - you'll love this!


  • 1 small packet sponge fingers
  • 1 packet lemon jelly (to make 500ml)
  • 250 g reduced-fat ricotta cheese
  • 250 g reduced-fat cream cheese
  • 1/3 cup caster sugar
  • 1/4 cup lemon juice
  • 170 g can low-fat evaporated milk, chilled
  • 2 cups strawberries, hulled and sliced
  • 1 cup fresh or canned pineapple, chopped
  • 2 kiwifruit, peeled and sliced
  • 2 cups fresh or canned mango, chopped
  • pulp of 2 passionfruit


  1. Arrange sponge fingers in a 5–6 cup oblong dish.
  2. Make jelly following packet directions and allow to cool.
  3. Beat ricotta, cream cheese and sugar until creamy.
  4. Add lemon juice and beat well, then add jelly.
  5. In a separate bowl beat milk until thick, then fold into ricotta mix.
  6. Pour over the sponge fingers and refrigerate overnight until firm.
  7. Cut into 8 servings. Combine all the fruits to make a fresh tropical fruit salad then spoon on top.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Nutrition Information

per serving per 100g
Energy 1594 kJ 471 kJ
Protein 14 g 4.1 g
Fat, total 12.6 g 3.7 g
— saturated 7.4 g 2.2 g
Carbohydrate 51.8 g 15.3 g
— sugars 35.1 g 10.4 g
Sodium 399.4 mg 118.1 mg
Fibre 3.6 g 1.1 g

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