Rhubarb and ginger cheesecake pots
100 g, trimmed and chopped
Blue Dragon Stem Ginger in Syrup
20 g, drained and chopped + 1 tsp from the jar
0% fat natural Greek yogurt
2 teaspoons, level
Low fat digestive biscuit(s)
- Place rhubarb into a small pan with the stem ginger, sweetener and 1 tbsp water. Gently heat for 5-8 minutes, stirring occasionally until the rhubarb is tender and coooked. Set aside.
- Meanwhile, in a large bowl, beat the Quark and Greek yogurt with the icing sugar until smooth and combined.
- Crush the biscuits and divide between 2 x 250ml serving glasses. Spoon over the Quark mixture and top with the rhubarb and its juices. Serve immediately, or chill for up to 4 hours.