1

Using a fork, whisk gelatine into 2 tablespoons cold water in a small heatproof bowl. Microwave on High (100%) for 20 seconds or until gelatine is dissolved. Set aside for 5 minutes to cool slightly.

2

Process cottage cheese in a food processor until smooth. Add yoghurt, rind, 2 teaspoons vanilla and 1 tablespoon stevia and process until combined. While motor is running, add gelatine mixture, continue processing until combined. Pour evenly into 4 x 1-cup capacity serving glasses. Cover and refrigerate for 4 hours or until set.

3

To make raspberry topping, place raspberries, remaining vanilla and remaining stevia in a small saucepan. Cook over medium heat, stirring occasionally, until stevia is dissolved. Bring to the boil. Gently boil for 3 minutes or until thickened slightly. Transfer to a heatproof bowl to cool.

4

Spoon raspberry topping evenly over cheesecake pots. Serve straight away or return to fridge until ready to serve.