Passionfruit, pineapple and mango cheesecake pots
Serves: 4 (plus chilling)
Time to make: 30 mins
Total cost: $7.80 / $1.95 per serve
(at time of publication)
Ingredients
- 9g sachet Aeroplane Jelly Lite mango passionfruit jelly crystals
- ½ cup Philadelphia extra lite spreadable cream cheese
- 1 cup low-fat plain yoghurt
- 1 teaspoon vanilla extract
- ½ medium ripe mango, finely chopped
- 2 tablespoons passionfruit pulp
- ½ cup finely chopped ripe pineapple
- 3 oatmeal biscuits (we used Nairns), crushed, to serve
Instructions
1 Prepare jelly following packet instructions. Pour jelly into 4 x 1¼ cup-capacity glasses. Refrigerate for 2 hours, until set.
2 In a food processor, blitz cream cheese, yoghurt and vanilla until smooth. Spoon cream cheese mixture over jelly layer. Chill until ready to serve.
3 In a bowl, combine mango, passionfruit and pineapple. Spoon over cream cheese layer. Serve cheesecake pots topped with biscuit crumble.
Variations
Make it gluten free: Use gluten-free biscuits instead of oatmeal biscuits.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Kilojoules 760kJ
Calories 180cal
Protein 9g
Total fat 4g
–Saturated fat 2g
Carbohydrates 25g
–Sugars 17g
Dietary fibre 3g
Sodium 350mg
Calcium 260mg
Iron 0.5mg
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.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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