40-Second microwave yoghurt cheesecakes

Food24
4 servings Prep: 5 mins By Food24
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Ingredients (6)

200 g tennis biscuits — crushed
50 g salted butter — melted
1 l yoghurt — double cream
1 x 387 g can condensed milk
lemons — juice and finely grated zest
stewed apricots, passionfruit, raspberries and extra biscuits to decorate
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Method:

Grease 4-6 microwave-safe coffee cups or glasses.

 

Combine the crushed biscuits and butter and press into the
bottom of each cup or glass.

 

In a large bowl, mix together the yoghurt and condensed milk
with the lemon juice and zest and pour into the mugs.

 

Microwave on full power for 40 seconds or until set – the
cheesecakes should jiggle slightly.

 

Allow to cool completely then top with stewed apricots,
passionfruit, raspberries and extra crumbled biscuits.

 

TIP: If you want to unmould the cheesecakes,
simply refrigerate for 3-4 hours before turning them out.

 

Recipe reprinted with permission of The Kate Tin

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