Serves: 4
Prep time: 10 minutes
Cooking Time: -
Ingredients
- 12 shredded wheatmeal biscuits e.g. Arnott's plain (96 grams)
- 2/3 cup reduced fat cream (160 mls)
- 2/3 cup light cream cheese, softened (175 grams)
- 2 tbsp sugar free maple syrup (40 mls)
- 1 tsp vanilla extract (5 mls)
- 1 punnet strawberries, sliced (250 grams)
- 1 cup blueberries, fresh or frozen (240 grams)
Method
- Process biscuits in a food processor until they resemble a fine crumb, set aside.
- Whip cream in a using an electric mixer for 2 minutes, add the softened cream cheese, sugar free maple syrup and vanilla extract. Mix on high for 3 minutes or until well combined.
- Assemble the cheesecakes by layering an even amount of biscuit crumbs into 4 glasses, top with a layer of berries, add a layer of cream cheese mix, a layer of biscuit crumbs, top with berries, cream cheese mix and a final layer of berries to complete the dessert.
- This dessert can be eaten straight away, although it is best to let set in the fridge for 12 hours. This recipe makes 4 serves, leftovers can be stored in the fridge for 2-3 days.
Nutritional Information
Per Serve:
Energy: 1727 kJ / 269 cals
Protein: 8g
Fibre: 3.5g
Total Fat: 13.8g
Carbohydrates: 26.8g
Saturated Fat: 8.2g
Total Sugar: 15.2g
