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.