Cheesecake in a glass

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olive magazine

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Recipe by olive magazine

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1. 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.
2. 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.
3. 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

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• schubun

  10 March 2008

  schubun rated and commented on this recipe

  

  Very disappointed with this recipe, the lemon was far too overpowering, if I did it again I would probably use a little orange juice instead of lemon.

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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

Preperation and cooking times

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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