Cheesecake in a glass
Being healthy isn’t about denial; this clever recipe won’t ruin your good intentions. Repeat after us, ‘I can have dessert’
Difficulty and servings
Serves 4
Preparation and cooking times
15 mins + chilling
Low-fat
- Soak the gelatine sheets in cold water for 5 minutes. Heat the lemon juice in a small pan or in the microwave. Squeeze out the water from the gelatine and drop into the lemon juice, stir till dissolved.
- Beat the cream cheese, yoghurt, 25g caster sugar and lemon zest together until smooth. Add the gelatine mixture and stir until smooth. Pour into 4 stemmed glasses, cover and chill for 1 hour or until set.
- Put the remaining 25g caster sugar in a pan with the frozen summer fruits and 1 tbsp water. Simmer gently for 5 minutes. Tip into a bowl and cool. Spoon the berry compote on top of the cheesecakes to serve.
Per serving
238 kcalories, protein 13.9g, carbohydrate 27.4g, fat 8.8 g, saturated fat 3.5g, fibre 1.5g, salt 0.8 g
Recipe from olive magazine, February 2006.
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http://www.bbcgoodfood.com/recipes/4036/
http://www.bbcgoodfood.com/recipes/4036/
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Ingredients
- 2 gelatine sheets
- 1 lemon , zested and juiced
- 200g extra-light cream cheese
- 500g low-fat natural yogurt
- 50g caster sugar
- 250g frozen summer fruits
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Difficulty and servings
Serves 4
Preparation and cooking times
15 mins + chilling
Low-fat
Ingredients
- 2 gelatine sheets
- 1 lemon , zested and juiced
- 200g extra-light cream cheese
- 500g low-fat natural yogurt
- 50g caster sugar
- 250g frozen summer fruits
Per serving
238 kcalories, protein 13.9g, carbohydrate 27.4g, fat 8.8 g, saturated fat 3.5g, fibre 1.5g, salt 0.8 g
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10 March 2008
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