Desserts
Passionfruit, pineapple and mango cheesecake pots
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.
- Servings : 4
- Ready in : 30 Minutes
- Ingredient : Biscuits, Cream cheese, cream cheese spread, Jelly, jelly crystals, Mangoes, Passionfruit, Pineapple, Vanilla, Yoghurt
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.
Photographer: Mark O'Meara
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