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Vanilla yogurt cheesecake pots with flapjack crumble and raspberries

Name: Vanilla yogurt cheesecake pots with flapjack crumble and raspberries
Total time: 25 min
Ingredients: unsalted butter 2 tbsp; jumbo oats 75g; runny honey 1 tbsp; raspberries 200g; Activia 0% fat vanilla yogurt 125g pot; soft cheese 120g; whole milk 2 tbsp

25 minutes
serves 4
Easy

Toasted oats and juicy raspberries add extra crunch and sweetness to these mini cheesecake pots

By Adam Bush

September 11, 2019 at 10:32 am

One of the easiest ways to add fermented foods to your diet is to include yogurt. We’ve used a probiotic variety in this indulgent-tasting cheesecake pot.

Ingredients

unsalted butter 2 tbsp
jumbo oats 75g
runny honey 1 tbsp
raspberries 200g
Activia 0% fat vanilla yogurt 125g pot
soft cheese 120g
whole milk 2 tbsp

Method

Step 1

Melt the butter in a frying pan and cook the oats for 5 minutes or until golden and smelling toasty. Stir in the honey, cook for 1 minute, then cool completely.
Step 2

Tip the raspberries and 2 tbsp of water into a small pan and cook for 2 minutes until the raspberries are saucy and have softened slightly. Cool.
Step 3

Whisk together the yogurt and soft cheese, adding enough milk to make it spoonable.
Step 4

To serve, fill 4 glasses with alternating spoonfuls of crumble, raspberries and cheesecake mixture.