Have a sweet time in the kitchen, with this dessert to please the family.
Ingredients
- 6 butternut snap biscuits
- 2 tablespoons boiling water
- 1 1/2 teaspoons powdered gelatine
- 250g cream cheese, softened
- 1/4 cup caster sugar
- 200g Greek-style yoghurt
- 1/3 cup coconut cream
- 2 teaspoons finely grated lime rind
- 1 tablespoon lime juice
- Lime zest, to serve
Method
- Step 1Line each hole of a 6-hole, 3/4 cup capacity texas muffin pan with plastic wrap, allowing a 2cm overhang from each hole. Place 1 biscuit, flat-side down, in the base of each hole. Place boiling water in a heatproof jug. Sprinkle with gelatine. Stir to dissolve.
- Step 2Using an electric mixer, beat cream cheese and sugar until smooth. Add yoghurt, coconut cream, lime rind and lime juice. Beat to combine. Add gelatine mixture. Beat until smooth.
- Step 3Pour cream cheese mixture into prepared pan holes. Cover. Refrigerate for 6 hours or until firm. Using overhanging plastic wrap, lift cheesecakes from pan. Remove plastic wrap. Top with lime zest. Serve.
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
1108 kj
Energy
18g
Fat Total
12g
Saturated Fat
1g
Fibre
7g
Protein
40mg
Cholesterol
197.29mg
Sodium
15g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Cathie Lonnie
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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