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Lemon & Lime Cheesecake

Lemon and Lime Cheesecake Pots

12g sachet of lemon and lime sugar free jelly
juice 1/2 lemon
juice 1/2 lime
150g low fat natural yoghurt
100g low fat soft cheese
100g grapes, halved

  • Sprinkle the jelly crystals over 250ml boiling water and stir to dissolve. Add the lemon and lime juice, then leave to cool to body temperature, stirring occasionally (this will take about 15 mins)
  • Mix the yoghurt into the low fat soft cheese in a mixing bowl, stirring briskly until smooth. Gradually whisk the cooled jelly into the cheescake mixture, until evenly blended. Pour into 4 ramekins, cover and chill for around 2 hours or until set.
  • Uncover the cheescake pots and serve topped with the halved grapes
serves 4
1 point per serving

*I crushed up a wee digestive light biscuit and put at the bottom of each ramekin to make it like a real cheese cake, worked well (only 1 point for digestive light)*
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