Preheat oven to 180c

Dry toast your oats in a frying pan for a few minutes- you want them golden brown and smelling gorgeous, but not burnt.

Mix up the quark, yoghurt, honey, vanilla, eggs and 150g raspberries to form a velvety mix

melt the low fat spread, and stir in the oats and a pinch of salt. Divide the oat mixture between 4 ramekins (I pre-sprayed these with low calorie spray), and press down firmly into the bottom.

Spoon over the cheesecake mix to fill each ramekin

Bake at 180c for 40 minutes until firm. Allow to cool and pop in fridge,

To make the sauce- in a small pan, heat through 200g raspberries, and add in the strawberries (roughly chopped) and sugar. Simmer gently for 10 minutes

Using a hand blender or mixer, blend the fruit into a puree, and allow to cool.

Serve the cheesecake with the raspberry and strawberry sauce and more fresh berries.