Abi's strawberry cheesecake overnight Weet-bix
Weet-bix Wheat Biscuits, Gluten Free
2 biscuit(s), (2 x 15g)
1 tsp, powder
1 tsp, white variety
½ cup(s), (125ml)
Vanilla yoghurt, 99% fat-free, no added sugar
⅔ cup(s), (165g)
Lite jelly, prepared
¼ cup(s), strawberry flavoured (65g)
½ cup(s), sliced (65g)
- In a container, crush Weet-bix. Add psyllium husk and chia seeds. Stir through almond milk. Mix and press down firmly. Top with yoghurt. Add strawberries.
- Make up jelly according to package instructions. Allow jelly mixture to cool slightly before slowly pouring on top of yoghurt. Refrigerate overnight.