Berry cheesecake in a glass recipe from wallers5 |
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Ingredients2 sheets leaf gelatine1 lemon (zested & juiced) 500g low-fat natural yoghurt 200g extra light cream cheese 50g caster sugar 250g fresh or frozen summer fruits |
Handy HintCan be made in advance & left in fridge to chill. For decoration, add mint leaves if liked or at Easter, shavings of chocolate. If you don't have Martini type glasses you can use a pretty cup. |
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Method1. Soak the gelatine sheets in cold water for 5 mins.2. 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 until dissolved. 3. Beat the cream cheese, yoghurt, 25g of the caster sugar & the lemon zest together until smooth. Pour into 4 stemmed glasses, cover & chill for 1 hour until set. 4. Put the remaining 25g caster sugar in a pan with the frozen fruits & 1 tbsp water. Simmer gently for 5 mins. Tip into a bowl & cool. 5. Spoon the berry compote on top of the cheesecakes to serve. (If using fresh fruit put in for 1 min only or until sugar is dissolved). | |||||||||||||||||||
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