Cottage Cheese and Jelly Cheesecakes

Serves 4
Prep time 15 mins, refrigeration time approx. 4 hours
Nutritional Information
Nutrition per 180 gram serving:Energy 736 kJ (176 kcal), Protein 14.7, Fat total 5.9 g – saturated 0.9 g, Carbohydrate 15.4 g – sugars 6.2 g, Sodium 109 mg

Ingredients

1 cup Weight Watchers raspberry jelly

250 g cottage cheese

1 tsp milk

75–100 g Oaty Biscuit Base (25 g per serving)

60 g berries (mostly for garnish on top, but set aside 4 berries per serve to drop into the mixture)

mint to garnish

Directions

Prepare ramekins (see Note) by spraying with canola oil. Wipe off the excess oil so it doesn’t taint the taste of the dessert.

In a medium-sized bowl, make the jelly as per the instructions on the back of the packet.

In a blender, whiz the cottage cheese and milk together until smooth. Add the jelly and fold in with a spoon until it is thoroughly combined.

If using ramekins

Ladle the mixture into the greased ramekins and gently drop a few berries into the mixture, letting them sink down into it. Place in the fridge for 40 minutes.

After 40 minutes the mixture will have started to solidify, so you can gently sprinkle the Oaty Biscuit Base on top and lightly compress it with the back of a teaspoon. Return to the fridge.

When the desserts are ready to be served, put a plate over the top of the ramekin and flip it so the biscuit base becomes the bottom of the dessert. You can then decorate as you wish with berries and mint.

If using glasses

Sprinkle Oaty Biscuit Base into the bottom of the glasses and compress with the back of a teaspoon. Gently ladle the mixture into the glass and place 4–5 berries into the mixture so they sink into it.

Place in the fridge for 4 hours and decorate with berries just before they are ready to be served.

Tip: As well as being a pretty garnish, the mint cuts through any of the cottage cheese after-taste so that it is nearly indistinguishable and is a great complement to raspberries.

Note: If you do not have ramekins but still want to try the upside-down version of this dish, you can use shallow tea cups which work just as well.

Helen Gibbs