Passionfruit, pineapple and mango cheesecake pots
Try these impressive looking, tropical cheesecake pots for your next dinner party. You can make them gluten-free too!
Reviewed by our expert panel 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)
-
Calories 180cal
-
Kilojoules 760kJ
-
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
For more healthy recipes and expert diet advice go to www.healthyfood.com
© 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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