Forgot password?
Pine & Granadilla Yoghurt Tarts

Pine & Granadilla Yoghurt Tarts

 
Rate this item
(0 votes)
 

Method

For the Base:

1. In a large bowl, combine the crushed Moir’s Cream Crackers biscuits with the melted margarine and mix well.

2. Divide the biscuit mixture between six well-greased mini tart tins. Press firmly into the tins and place in the refrigerator to chill for 30 minutes.

For the Filling:

1. Using an electric beater, beat the cream cheese, Greek yoghurt, castor sugar and granadilla pulp until smooth and well combined.

2. Prepare half of the packet of jelly according to packet instructions and add to the cheese and yoghurt mixture. Mix well.

3. Divide the mixture between the tart tins and place in the refrigerator for 2-3 hours to set.

Handy Hint:

To make this tropical pudding even more low-cal, substitute the Greek yoghurt with a low-fat, Bulgarian option.

Serve the yoghurt tarts with thin slices of fresh pineapple and mango for a tropical flavour burst!

Rate this item
(0 votes)
 

Ingredients

For the Base:

1 packet Moir’s Cream Crackers biscuits, crushed

150g light margarine, melted

For the Filling:

1 packet Moir’s Low-Cal Pine and Granadilla Jelly

375g low fat cream cheese

200ml Greek yoghurt

3 tbsp (45ml) castor sugar

1 small tin of granadilla pulp

You need to be logged in to leave a comment.