Pineapple,Mango and Passionfruit cheese Cake Cups
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I love making and eating deserts and in particular desert cups and as a bonus this is a healthy version
Makes 4
Prep Time 30 min + chilling time
INGREDIENTS
1. Prepare jelly following packet instructions. Pour jelly into 4 x 1¼ cup-capacity glasses. Refrigerate for 2 hours, until set.
2. In a food processor, blitz cream cheese, yoghurt and vanilla until smooth. Spoon cream cheese mixture over jelly layer. Chill until ready to serve.
3. In a bowl, combine mango, passionfruit and pineapple. Spoon over cream cheese layer. Serve cheesecake cupss topped with biscuit crumble
Makes 4
Prep Time 30 min + chilling time
INGREDIENTS
- sachet Aeroplane Jelly Lite mango passionfruit jelly crystals
- ½ cup Philadelphia extra lite spreadable cream cheese
- 1 cup low-fat plain yoghurt
- 1 teaspoon vanilla extract
- ½ medium ripe mango, finely chopped
- 2 tablespoons passionfruit pulp
- ½ cup finely chopped ripe pineapple
- 3 Biscuits of choice crushed, to serve ( I've used anzac biscuits and also wheat bix) optional
1. Prepare jelly following packet instructions. Pour jelly into 4 x 1¼ cup-capacity glasses. Refrigerate for 2 hours, until set.
2. In a food processor, blitz cream cheese, yoghurt and vanilla until smooth. Spoon cream cheese mixture over jelly layer. Chill until ready to serve.
3. In a bowl, combine mango, passionfruit and pineapple. Spoon over cream cheese layer. Serve cheesecake cupss topped with biscuit crumble
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