Rated 5 out of 5 based on 1 votes
- 150 g chobani 0% plain yoghurt
- 2 x mini tubs, philadelphia extra light cream cheese
- 2 tspn lemon juice
- 1/2 tspn vanilla essence
- 6 tspn artificial sweetener
- 50 ml skim milk
- 1 tspn gelatine
- 2 x arnott's shredded wheatmeal biscuits
- 2 x empty chobani yoghurt containers (170g size)
In a small milk pan combine milk & gelatine, let gelatine swell for 5 minutes then turn stove onto medium heat and stir until gelatine is dissolved, set aside and let cool completely.
In a bowl combine cream cheese, lemon, sweetener & vanilla, whisk until smooth. Add in yoghurt and whisk again until smooth.
Put 1 x wheatmeal biscuit into the bottom of each yoghurt container, divide cheesecake mixture between them, cover and refrigerate until set – about 1 hour in a cold fridge. Is set enough, that you can take it out of the container to serve if you wish, but why bother to dirty a bowl.
Eat out of the container as is or topped with jam or fruit or both.
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This is wonderful dessert, not too sweet and only 144 CALS, gotta love that !