Tropical Cheesecake Pots
A refreshing mango dessert with Total Yoghurt.
This cheesecake recipe is like a tropical paradise in a yoghurt pot! Enjoy sweet and boozy flavours and refreshing fruit, all alongside our cold and creamy FAGE Total Yoghurt.
225g FAGE Total
25g dessicated coconut
75g gluten free or regular digestive biscuits, crushed
30g reduced fat butter, melted
4 sheets gelatine
1 lime, zest & juice
5 tbsp agave nectar
2 tbsp white rum
150g smooth quark
1 medium mango, peeled & deseeded & roughly chopped
- In a small frying pan toast the coconut for 2 minutes until golden. Transfer to a bowl and mix with the biscuits and butter. Spoon into 4 glasses and press down very lightly. Chill.
- Soak the gelatine in cold water for 5 minutes. In a small saucepan mix the lime zest and juice, 4 tbsp agave nectar and the rum. Heat gently until you can see steam rise, remove from the heat and stir in the gelatine. Whisk the yoghurt and quark in a bowl, add the warm liquid and whisk well. Spoon onto the biscuit bases and chill for 4 hours.
- Meanwhile, whizz the mango with the remaining agave nectar until smooth and pass through a sieve. Chill until required.
- To serve, pour the fruit puree onto the cheesecakes.
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Who said low fat couldn’t be tasty? In addition to tasting great, our FAGE Total strained yoghurt can help you enjoy a healthier lifestyle.
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