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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 86.8
  • Total Fat: 0.8 g
  • Cholesterol: 2.2 mg
  • Sodium: 122.6 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.8 g

View full nutritional breakdown of Berry Cheesecakes calories by ingredient
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Berry Cheesecakes

Submitted by: SUZEQEW

Introduction

A modified version to a recipe I found in a magazine. The original had 400g sliced peaches in natural juice instead of the berries. The Nestle yoghurt was Peach Mango. Ingredients list below shows the Australian products and metric measurements A modified version to a recipe I found in a magazine. The original had 400g sliced peaches in natural juice instead of the berries. The Nestle yoghurt was Peach Mango. Ingredients list below shows the Australian products and metric measurements
Number of Servings: 8

Ingredients

    8 Gingernut Biscuits (104g)
    1/4 Cup Fruit Juice (Blueberry)
    200g Frozen Raspberries
    1 tsp gelatine
    100g extra light Philadelphia Cream Cheese
    2 Tbsp Caster Sugar
    2 * 200g Nestle Diet Strawberry Yoghurt


Directions

1. Spray 8 * 1/2 cup dariole molds with oil. Place a gingernut bikkie into base of each.

2. Place 1/4 Cup fruit juice in a small bowl and sprinke gelatine over. Microwave on high for 30 seconds. Whisk to dissolve gelatin. Cool to room temparature.

3. Beat Cream Cheese, sugar and half of the yoghurt until smooth. Add remaining yoghurt and beat briefly to combine. Divide among molds, smooth tops and refrigerate 8 hours or overnight until set.

4. Invert onto serving plates. Cut fruit into thin slices and arrange on top of cheesecakes.

Note Dariole molds can be bought in homeware stores or I used teacups!

Number of Servings: 8

Recipe submitted by SparkPeople user SUZEQEW.






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