Lemon and lime cheesecake moneybags

Author: Yvonne Walus - Recipe writer

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Serves: 6

Time to make: 20 mins , plus 1 hr freezing

Ingredients

More weights & measures

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

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Instructions

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 147cal

Kilojoules 620kJ

Protein 7g

Total fat 4g

–Saturated fat 3g

Carbohydrates 20g

–Sugars 11g

Dietary fibre 1g

Sodium 210mg

Calcium 200mg

Iron 0mg

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.

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