Sunday 18 September 2011

Low Fat Cheesecake Pots

These are absolutely divine and would work well in a picnic!!Serves 6

Preparation time: 20 minutes

Chilling time: 1 hour

Ingredients

75g (3oz) light digestive biscuits

200g (7oz) Carnation Condensed Milk Light (half a can)

1 lemon

1tsp vanilla extract (optional)

150g (5½oz) extra light cream cheese

150g tub 0%fat Greek yogurt

250g (9oz) fresh strawberries

3tbsp strawberry jam

Method

1. Crumble 75g (3oz) light digestive biscuits into a bowl, not too fine. Divide the crumbs between 6 wine glasses or small tumblers.

2. Place 200g (7oz) Carnation Condensed Milk Light (half a can) into a bowl and add the zest and juice of 1 lemon and 1tsp vanilla extract (optional). Stir together until the mixture has thickened.

3. Whisk 150g (5½oz) extra light cream cheese and 150g tub 0%fat Greek yogurt in a small bowl until smooth then fold into the thickened condensed milk, don’t over beat. Spoon the creamy mixture over the biscuits. Chill for at least 30 minutes to 1 hour.

4. Chop 250g (9oz) fresh strawberries, mix with 3tbsp strawberry jam and top the cheesecakes with the fruit to serve.

Tip

Using the juice of one lemon with half a can of condensed milk in this recipe acts as a setting agent, thickening into a deliciously easy cheesecake topping without gelatine.

5 comments:

  1. ooooo Like this for lunch boxes. Thanks hun xxx

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  2. OMG ...these sound divine ...one of my fav deserts ...love that they are sort of healthy.

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  3. I'm enjoying reading your review/story and will come back later. btw uummm yummyyy from here.

    thanks
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  4. Just came over from Paula of Happy Snappy and wanted to say I enjoyed reading your interview! You got me remembering how much I love doing jigsaw puzzles and planning to get me some for when winter rolls around.

    I love cheesecake (just had a full fat one today) so this is a recipe I would definitely like to try out. This way I can enjoy it more often!

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  5. Hi Debbie, I'm going to be making this, this week. It may seem like a silly question but can I use the full fat version of the ingredients? Or is better to follow as is? We do have quite a sweet tooth in our house :) x

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