Photo of Rhubarb and ginger cheesecake pots by WW

Rhubarb and ginger cheesecake pots

7
5
5
SmartPoints® value per serving
Total Time
18 min
Prep
10 min
Cook
8 min
Serves
2
Difficulty
Easy
These pretty desserts showcase tangy seasonal rhubarb and they can be made ahead and kept in the fridge for up to 4 hours.

Ingredients

Rhubarb

100 g, trimmed and chopped

Blue Dragon Stem Ginger in Syrup

20 g, drained and chopped + 1 tsp from the jar

Quark

200 g

0% fat natural Greek yogurt

50 g

Artificial sweetener

1 teaspoons

Icing Sugar

2 teaspoons, level

Low fat digestive biscuit(s)

3 biscuit(s)

Instructions

  1. 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.
  2. Meanwhile, in a large bowl, beat the Quark and Greek yogurt with the icing sugar until smooth and combined.
  3. 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.

Start eating better than ever!