Vanilla yogurt cheesecake pots
- Adam Bush
Published: September 11, 2019 at 10:32 AM
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Serves 4
Easy
Total time: 25 mins
A star rating of 5 out of 5.1 ratingRate
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A toasted oat flapjack crumble topping and juicy raspberries add extra crunch and sweetness to these mini cheesecake pots
Low calorie
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One of the easiest ways to add fermented foods to your diet is to include yogurt. We’ve used a probiotic variety in this indulgent-tasting cheesecake pot.
Enjoy these vanilla yogurt cheesecake pots, then check out our mini cheesecakes, raspberry cheesecake, vanilla cheesecake, strawberry cheesecake and more indulgent cheesecake recipes.
Ingredients
Nutrition
- 2 tbsp unsalted butter
- 75g jumbo oats
- 1 tbsp runny honey
- 200g raspberries
- 125g pot Activia 0% fat vanilla yogurt
- 120g soft cheese
- 2 tbsp whole milk
Nutrition: per serving
-
kcal247
low
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fat14.8g
-
saturates8.8g
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carbs21.3g
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sugars8.6g
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fibre2.7g
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protein5.9g
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salt0.3g
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Method
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step 1
Melt the butter in a frying pan and cook the oats for 5 minutes or until golden and smelling toasty. Stir in the honey, cook for 1 minute, then cool completely.
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step 2
Tip the raspberries and 2 tbsp of water into a small pan and cook for 2 minutes until the raspberries are saucy and have softened slightly. Cool.
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step 3
Whisk together the yogurt and soft cheese, adding enough milk to make it spoonable.
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step 4
To serve, fill 4 glasses with alternating spoonfuls of crumble, raspberries and cheesecake mixture.
Check out more of our best cheesecake recipes here...
Authors
Adam BushDeputy food editor
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