However, there is a way around this and it doesn't take much setting time either ;-)
Use low fat cream cheese and 0% fat yoghurt.
Recently, I came across yet another new 0% fat greek-style yoghurt.
However, this one seemed a bit different : It is made of 100% natural ingredients, doesn't have any artificial sweeteners or thickening agent.
The reason it is thicker is that it has been strained. So, perfect if you are gluten intolerant.
It is made of 80% yoghurt and 20% real fruit.
This sounded just perfect for a fruity cheesecake !
But my favourite feature of Chobani yoghurt is that 10% of its profit goes to charity every year.
Unfortunately, it is still being produced in the USA at this point (it is the market leader over there). But they are looking into producing UK sold yogurt in the UK.
Anyway, here is my recipe
Preparation time : 20 mins
Setting and cooling time : 30 mins or more. Basically whilst you are enjoying your supper ;-)
Cost : Average
Ingredients for 4 servings :
- 35 g Belgian caramelised biscuits (or Ginger Nuts biscuits)
- One pot of 170g Chobani Strawberry yoghurt
- 200g Low fat cream cheese
- A few drops of vanilla extract with seeds (optional)
- 2 to 4 teaspoons of caster sugar
- A small punnet of fresh strawberries
- Some more caster sugar or orange marmalade for glazing
1. Place the biscuits in a plastic or sandwich bag and crush with a rolling pin
2. Distribute the biscuit base evenly between 4 small pots or ramequins
3. Remove any of the water sitting on top of the yoghurt and cream cheese
4. Place the yoghurt, cream cheese, (vanilla extract) and 2 teaspoon of caster sugar in a bowl
5. Beat well until it becomes lighter and glossy
6. Distribute the yoghurt mix evenly between the pots.
7. Chop the hull of the strawberries and cut them in 1/4 or 1/8 depending on the size
8b. If the strawberries are not so sweet and still firm; place the in a non-stick pan and sprinkle with a little caster sugar. Cook on medium heat until the the sugar has dissolved and coats the strawberries. This shouldn't take more than a minute or so. Leave to cool before you top your cheesecake pots
Disclaimer : I was sent some vouchers from Chobani to try the yoghurts out. This post has otherwise not been sponsored and all words and opinions are my own.