Raspberry Cheesecake Creams
Pyrex Products: Ramekins
100g tub of soft cream cheese
150g tub Greek style yogurt
Zest of 1 lemon
125g fresh English raspberries
3-4 tablespoons light muscovado sugar
4 tablespoons crunchy muesli
Beat the cream cheese until soft in a bowl.
Add the yogurt and lemon zest and beat until well mixed.
Place a few raspberries in the bottom of two glass dishes, then spoon half the yogurt mixture over. Sprinkle the yogurt with half the sugar.
Repeat the layers again.
Top the cheesecake creams with the muesli and remaining raspberries then leave for at least 30 minutes in the refrigerator before serving.
The sugar will dissolve and run down through the layers.
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