Raspberry-cheesecakes
Ingredients
| Raspberry-cheesecakes | |
|---|---|
| 80 g | familia Knuspermüesli (e.g. Bio Müesli aronia & raspberries |
| 20 g | butter, melted and cooled off |
| 200 g | fresh cheese (e.g. Philadelphia) |
| 180 g | plain yogurt |
| 50 g | icing sugar |
| 250 g | raspberries |
| 1 EL | icing sugar |
| 1 | organic lemon, finely grated zest and 1 tbsp juice |
Preparation
Makes 4 glasses of approx. 1 dl each.
- Place Crunchy Müesli in a plastic bag and crush with rolling pin. Mix in the butter, divide among the glasses, and press slightly with a spoon. Then chill.
- Mix the cream cheese, yogurt, and icing sugar, then spread on the müesli batter. Cover and chill for approx. 2 hours.
- Puree half of the raspberries with the icing sugar, lemon zest, and juice, then strain through a sieve. Pour over the cheesecakes and decorate with the remaining raspberries.
Nutritional values per serving
Energie: 336 kcal, fat: 15 g, carbohydrates: 38 g, proteins: 9 g
