Lemon and lime cheesecake moneybags

Serves: 6

Time to make: 20 mins , plus 1 hr freezing

Ingredients

Filling
220g tub extra-light Philadelphia cream cheese
1 cup low-fat Greek-style yoghurt
1 teaspoon lemon juice
1 teaspoon lime juice
2 tablespoons honey
6 rice papers, 16cm diameter
fresh strawberries or blueberries, to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Blend all filling ingredients in a food processor until smooth. Pour filling into a square or rectangular dish. Freeze for 1 hour. Cut frozen cheesecake filling into 6 squares or scoop out 6 balls with a spoon.

2 Pour very warm (but not hot) water into a bowl. Soak 1 rice paper for 30 seconds then place it on a damp dishcloth. Place 1 piece or scoop of frozen cheesecake filling in the centre of the rice paper and twist into a moneybag. Repeat for all remaining rice papers.

3 Decorate plates with fresh berries and serve immediately while frozen.

Variations

For a slightly spicy taste, add 1/2 teaspoon powdered ginger to filling.
Try sprinkling 1 teaspoon desiccated coconut onto each soaked rice paper.
You can tie the moneybags with a sprig of mint each, or leave ends twisted but untied.
Purée berries in a food processor and use as a dipping sauce.
If you can’t find a lime, just use more lemon juice.
Make it gluten free: Check Greek-style yoghurt is gluten free.

Nutrition Info (per serve)

Calories 147 cal

Kilojoules 620 kJ

Protein 7 g

Total fat 4 g

Saturated fat 3 g

Carbohydrates 20 g

Sugar 11 g

Dietary fibre 1 g

Sodium 210 mg

Calcium 200 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.