Zingy citrus and honey yogurt makes this a zesty-sweet treat
(2 votes)
Cook: 3 Hours 20 Mins
Serves: 12
Price: 57p per serving
Nutritional Information
Each 86g serving contains
Energy
615kj
147kcal
615kj
147kcal
7%
Fat
4.6g
4.6g
Med
7%
7%
Saturates
1.4g
1.4g
Low
7%
7%
Sugars
8.6g
8.6g
Med
10%
10%
Salt
0.18g
0.18g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
715kj/171kcal
Typical energy values per 100g:
715kj/171kcal
Ingredients
7 sheets leaf gelatine
200g Asda Tropical Granola
2tbsp rapeseed oil
250g Asda Light 50% Less Fat Original Soft Cheese (room temperature)
500g Yeo Valley Greek Style 0% Fat Honey Yogurt
1tbsp honey
2tsp finely grated orange zest
2tsp Clearspring Japanese Organic Matcha Green Tea Powder (optional), plus extra to dust
Method
1
Put the granola in a food processor and blitz into coarse crumbs. Add the rapeseed oil and blitz again until mixed together.
2
Line a 20cm loose-bottomed cake tin with clingfilm. Tip the granola into the base of the tin and press down with a spoon to make an even layer. Chill.
3
Soak the gelatine in cold water for 5 mins until soft and pliable. Squeeze out the excess water and add the gelatine sheets to a small pan. Melt very gently over a low heat, but do not let the mixture boil as this can prevent the cheesecake setting well.
4
Mix together the soft cheese, yogurt, honey, orange zest and matcha powder (if using) until well combined, taking care not to overbeat it.
5
Fold the slightly cooled gelatine into the yogurt mixture. Spoon on top of the granola base and level with the back of a spoon. Cover loosely with clingfilm and chill for 2-3 hrs until set.
6
Remove from the tin, discarding the cling film, and dust with a little matcha powder to serve (if using).