Recipes
Low-fat Raspberry Ripple Cheesecake Pots
These no-cook individual cheesecakes are easy to put together – and so delicious!
These no-cook individual cheesecakes are easy to put together – and so delicious!
(4 votes)
Cook: 20 Mins
Serves: 6
Price: 87p per serving
Nutritional Information
Each 130g serving contains
Energy
909kj
217kcal
909kj
217kcal
11%
Fat
3.5g
3.5g
Low
5%
5%
Saturates
1.0g
1.0g
Low
5%
5%
Sugars
28.6g
28.6g
High
32%
32%
Salt
0.51g
0.51g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
699kj/167kcal
Typical energy values per 100g:
699kj/167kcal
Ingredients
85g light digestive biscuits
200g Carnation Light Condensed Milk
Juice 1 lemon
150g tub fat-free Greek yogurt
150g extra-light soft cheese
150g fresh raspberries
3tbsp raspberry jam
Method
1
Crumble the biscuits roughly in your fingers – the crumbs should be fairly chunky. Divide between 6 glass tumblers.
2
Put the condensed milk into a bowl and add the lemon juice. Beat together until the mixture thickens.
3
Whisk together the soft cheese and yogurt in a small bowl until smooth, then fold into the condensed milk mixture.
4
Mash the berries with the jam in a small bowl. Gently ripple through the creamy mixture, then spoon over the biscuits.
5
Chill for at least 30 mins, then dig in! (Best enjoyed within 1 hr.)