Grape, banana and yogurt cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Coconut biscuits; crushed | |
| 40 | grams | Butter; melted |
| 1 | Pinches cinnamon | |
| 50 | grams | Seedless grapes; cut in half |
| 1 | Banana; peeled and sliced | |
| 3 | tablespoons | Double cream |
| 3 | tablespoons | Greek yogurt |
| 1 | tablespoon | Brown sugar |
Directions
1 Grease two 3" ring moulds with oil. In a bowl, mix the melted butter with the crushed biscuits. Press the mixture in the bottom of the moulds to make the base. Chill in the fridge.
2 When cooled, remove the ring moulds from the fridge and add a layer of halved grapes and sliced banana to each of the moulds.
3 In a bowl, whisk the double cream until thick, then fold in the greek yogurt and brown sugar. Place generous amounts on top of the layered fruit and chill in the fridge to firm up.
Converted by MC_Buster.
Per serving: 450 Calories (kcal); 33g Total Fat; (63% calories from fat); 2g Protein; 42g Carbohydrate; 88mg Cholesterol; 338mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 6½ Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.