Mini mojito cheesecakes
- 100g almond biscuits
- 1 tablespoon reduced-fat spread, melted
- zest and juice 2 limes, plus 6 slices to decorate
- ⅓ cup castor sugar
- 2 tablespoons rum
- large handful fresh mint leaves, chopped, plus extra sprigs to decorate
- 500g cottage cheese
- 150g reduced-fat Greek yoghurt
1 Put the biscuits in a plastic food bag and crush with a rolling pin, then transfer to a mixing bowl. Stir in the melted spread until combined. Spoon the mixture into six small glasses, pressing down well.
2 Heat the lime zest and juice with the sugar in a small saucepan, stirring until dissolved. Bring to the boil and simmer for 2 min. Remove from the heat and stir in the rum and chopped mint. Cool.
3 Whiz the cottage cheese in a food processor until smooth, then add the cooled syrup, straining it through a fine sieve, and whiz to combine. Spoon the mixture on to the biscuit bases. Chill for at least 4 hr.
4 To serve, top each cheesecake with the Greek yogurt, then decorate with a lime slice and mint sprig.
Nutrition Info (per serve)
Total fat 7.5g
–Saturated fat 3.8g
Dietary fibre 0.3g
Last updated date: 23 February 2021
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