Lesley Waters and Greg Searle make mini summer cheesecakes

Mini Lemon Cheerios Summer Cheesecakes Preparation time: 10 minutes Chilling time: 30 minutes Makes: 4 Nutrition information per Cheerios Cheesecake 266 kcal (15% GDA) 12.4g fat (18% GDA) 7.1g saturates (36% GDA) 18.3g sugars (22% GDA) 0.4g salt (10% GDA) Wholegrain servings: 1 Ingredients For the base 50g Cheerios whole For the Lemon Topping 200g low fat 2% Greek yoghurt 5 tbsp lemon curd Finely grated zest of a lemon 100ml whipping cream lightly whipped Topping 100g Blueberries 40g Cheerios whole 1. Arrange four 7cm glass ramekins on a baking tray. Divide the 50g Cheerios equally between the ramekins to form a base. 2. To make the topping, put the greek yoghurt, lemon curd and lemon zest into a large bowl and mix until smooth. 3. In a smaller bowl, whip the cream until it makes slightly floppy peaks. Fold the cream into the lemon mixture until smooth. Carefully spoon the mixture onto the Cheerios and smooth off with a palette knife. 4. Chill in the fridge for at least 30 minutes until firm. 5. For the topping use Cheerios to decorate as hair and make a blueberry and Cheerios face. For more information on whole grain and handy hints to help you eat more whole grain you can visit www.wholegrain.co.uk

A clip from the promotional DVD that teaches people how to buy the best foods and products at the supermarket. For mor info, e mau il at learn2eat@sbcglobal.net.

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