Raspberry-topped cheesecake pots
2 tsp, powdered
97% fat-free cottage cheese
2 cup(s), (500g)
99% fat-free plain Greek yoghurt
1 cup(s), (240g)
Fresh lemon rind
1 tsp, finely grated
Vanilla bean extract, alcohol free
Granulated stevia sweetener
1 cup(s), (120g)
- 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.
- 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.
- 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.
- Spoon raspberry topping evenly over cheesecake pots. Serve straight away or return to fridge until ready to serve.