16 January, 2017
Lemon Ricotta Cheesecake Berry Parfaits
Lemon Ricotta Cheesecake Berry Parfaits
Makes: 6 small portions
Ingredients:
- 1 tablespoon water
- 1 teaspoon gelatine powder
- 2/3 cup low fat smooth ricotta
- 1/3 cup low fat vanilla yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon stevia or sweetener (or to your taste)
- 125g fresh blueberries
- 125g fresh strawberries
Method:
- Place the water and gelatine in a small glass, place the glass in a bowl of boiling water and sit for 5 minutes to allow the gelatine to dissolve
- Place the gelatine mix, ricotta, yoghurt, lemon juice, lemon zest and half of the stevia in a bullet style and process until smooth
- Spread the mixture evenly between 6 small ramekins, small glass or another storage container
- Chop the strawberries thinly and mix with the blueberries and the remaining sweetener
- Sprinkle the berry mixture evenly over the top of each container
- Place in the fridge to set for a minimum of 4 hours or preferably overnight.
Nutritional Information per serve:
- Calories: 90.3
- Total fat: 2.3g
- Cholesterol: 6.6mg
- Sodium: 56.6mg
- Total Carbs: 12.6g
- Dietary Fibre: 1.5g
- Protein: 5.1g
Recipe Notes:
- Store covered in the fridge for a maximum of five (5) days
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.