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)

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.

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