Desserts

Passionfruit, pineapple and mango cheesecake pots

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Serves: 4 (plus chilling)
Time to make: 30 mins

Total cost: $ 7.80 / $ 1.95 per serve

(at time of publication)


Passionfruit, pineapple and mango cheesecake pots

  • Ingredients

  • Nutrition Info.(per serve)

  • 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

  • Nutrition Info

    • 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

    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.


    Browse hundreds of recipes with a gluten-free option. Easy and healthy gluten free meals, delicious cakes and desserts. Browse through our nut-free recipes. Delicious nut-free meals, snack and dessert ideas for those with nut allergies.

    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.

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    Author: Liz Macri -
    Photographer: Mark O'Meara
    First published: Dec 2018
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