Vanilla and Raspberry Cheesecake - with Slim & Save Vannilla Custard Porridge
Slim & Save Vanilla and Raspberry Cheesecake
Vanilla and Raspberry Cheesecake - with Slim & Save Vannilla Custard Porridge
Ingredients
- 1 pack Slim & Save Vanilla Custard Porridge
- 1/2 sachet Hartley's Sugar free Rasberry Jelly
- 75 ml Skimmed milk
- 75 g Fage or Greek Yoghurt
- Water
- 1 tbsp Walden Farms French Vanilla Coffee Creamer
Instructions
- Pre-heat the oven to 180C. Mix the porridge pack with a tablespoon of water so it has a dough like texture then flatten it out at the bottom of a small loose base tin
- Put in the oven for 20 mins then leave to cool in tin.
- Mix the jelly with 280ml of boiling water until it has dissolved then leave to cool but not set.
- Mix the Fage/greek yoghurt with the milk
- Once the jelly has cooled, slowly pour it into the milk/yogurt mix and stir it in as you pour(Make sure the jelly is has definitely cooled before you do this because it will curdle if it’s too hot)
- Pour into the tin over the porridge base and leave in the fridge to set for a couple of hours
- Once set, remove from tin using the loose base and drizzle the Waldens vanilla creamer over the top.
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