Cheesecake made healthier
Last updated date: 18 March 2021
- 75g amaretti biscuits, crushed
- 2 tablespoons reduced-fat spread, melted
- 3 gelatine leaves
- 125g extra-light cream cheese
- 2 tablespoons icingfrostingX sugar
- 175g reduced fat Greek yoghurt
- 1 teaspoons vanilla extract
- 2 cups blueberries, to serve
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1 Put 6 x 7cm muffin rings or 6 x 100ml ramekins on a large baking sheet. Mix the biscuits with the spread in a small bowl, then sprinkle evenly into the rings or ramekins and gently press down.
2 Soak the gelatine leaves in a bowl of cold water for 5 min, then remove and transfer to another small bowl with 3 tablespoons boiling water. Stir until the gelatine dissolves, then set aside.
3 Whisk the cream cheese, sugar, yogurt and vanilla together in a mixing bowl until smooth. Beat in the gelatine mixture. Spoon the mixture on top of the biscuit bases, then smooth the tops. Chill for 3 hr or until the cheesecakes are set.
4 If using muffin rings, run a knife around the inside of each to remove the cheesecakes, then transfer to serving plates (or serve in the ramekins). Top with the blueberries.
Nutrition Info (per serve)
Total fat 5.8g
–Saturated fat 1.6g
Dietary fibre 1.9g
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