Raspberry-topped cheesecake pots
0
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
These no-bake cheesecake pots are a light version of the classic dessert, yet still deliver that velvet texture and creamy flavour.
Ingredients
Gelatine
2 tsp, powdered
97% fat-free cottage cheese
2 cup(s), (500g)
99% fat-free plain Greek yoghurt
1 cup(s), (240g)
Fresh lemon rind
1 tsp, finely grated
Vanilla bean extract, alcohol free
3 tsp
Granulated stevia sweetener
1½ tbs
Frozen raspberries
1 cup(s), (120g)
Instructions
1
Using a fork, whisk gelatine into 2 tablespoons cold water in a small heatproof bowl. Microwave on High (100%) for 20 seconds or until gelatine is dissolved. Set aside for 5 minutes to cool slightly.
2
Process cottage cheese in a food processor until smooth. Add yoghurt, rind, 2 teaspoons vanilla and 1 tablespoon stevia and process until combined. While motor is running, add gelatine mixture, continue processing until combined. Pour evenly into 4 x 1-cup capacity serving glasses. Cover and refrigerate for 4 hours or until set.
3
To make raspberry topping, place raspberries, remaining vanilla and remaining stevia in a small saucepan. Cook over medium heat, stirring occasionally, until stevia is dissolved. Bring to the boil. Gently boil for 3 minutes or until thickened slightly. Transfer to a heatproof bowl to cool.
4
Spoon raspberry topping evenly over cheesecake pots. Serve straight away or return to fridge until ready to serve.
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