SKINNY LEMON CHEESECAKE MOUSSE POTS



Here is a quick and easy Saturday night dinner party recipe that can be made in advance so you have one less thing to worry about. I found this Jordan’s light Granola on Ocado and its 30% less fat and a lot less calories to reflect but still super tasty. The cheesecake mousse is light and airy because its whipped and paired with fresh flavours for spring – enjoy!
FOR THE MOUSSE POTS – Serves 6 (186 calories | 7g fat (4g sat fat)| 14g sugar each)
You will need:
  • 80g Jordan’s Light Apple and Raspberry Granola
  • 20g organic puffed rice
  • 50g caster sugar
  • 100g light sour cream
  • 200g light cream cheese
  • zest of 3 lemons
  • 5g vanilla bean extract (with pod so its nice and speckley)
  • 200g raspberries
STEP 1: Let’s get cracking! Blitz your granola and puffed rice for your cheesecake base and press into the bottom of 6 glasses.
STEP 2: Use an electric whisk to combine your cream cheese, sour cream, caster, lemon zest and vanilla until its light and fluffy. Chill.
STEP 3: Spoon your chilled cheesecake mixture evenly into your 6 glasses.
STEP 4: Top with raspberries and sprinkling of granola. Return to the fridge until serving. Hey presto – super easy dinner party dessert = nailed!
P.S. Top tip: You could use champagne flutes, tumblers or whatever takes your fancy to make these a standout dinner party dessert.
– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery

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