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Pocketmags Digital Magazines
Pocketmags Digital Magazines

Vanilla & chocolate jam-jar cheesecakes

Smooth, thick and a chocolate fix from top to bottom


Serves 4

Ready in about 30 minutes, plus cooling and chilling

2 sheets leaf gelatin

3 chocolate digestive biscuits, finely crushed

1 level tbsp cocoa powder, plus ½ tsp to decorate

1 level tbsp sweetener

2 x 175g pots Müllerlight Vanilla yogurt

½ tsp vanilla extract

4 tbsp plain quark or fat-free natural fromage frais, to serve

1 Soak the gelatine in a bowl of cold water for 10-12 minutes, or until softened. Meanwhile, divide the crushed biscuits evenly between the bases of 4 small glass jars (about 200ml each).

2 Put the cocoa, sweetener and 3 tbsp water in a small saucepan and whisk until smooth. Place over a medium heat and whisk until simmering, then remove from the heat. Squeeze the water from the softened gelatine and add the gelatine to the pan. Stir until dissolved, then set aside to cool.

3 Put the yogurt and vanilla extract in a food processor and add the cooled cocoa mixture. Whizz until well blended.

4 Divide the yogurt mixture between the jars and chill for 3-4 hours, or until set. When ready to serve, top each cheesecake with 1 tbsp quark or fromage frais and a quarter of the remaining cocoa.

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About Slimming World

Super-charge your slimdown with the October issue of Slimming World magazine! See results in just 7 days with our make-it-happen eating plan; meet 10 real-life slimmers who between them have lost an amazing 79st; and serve up your favourite pub grub from our low-Syn menu board. Plus discover how to build your own support squad, change your weight-loss destiny and get moving with walking sports. Download your issue now and make it an awesome autumn!

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