Breakfst

LANCEWOOD® BREAKFAST CHEESECAKES

4

Serves / Makes

Cooking Time

Preparation Only

Cooking Style

Fridge

Ingredients

Crust:

500ml cornflakes, very finely crushed

75g butter, melted

15ml castor sugar

Filling:

250g LANCEWOOD® Creamed  Smooth Cottage Cheese  Plain

125ml LANCEWOOD® Double Cream Plain Yoghurt

15ml orange juice

15ml soft brown sugar

Seeds of half a vanilla pod or

2.5ml vanilla essence

Apricot compote:

100g Turkish apricots, soaked overnight in 80ml orange juice

Zest of 1 orange, grated

125ml water

80ml soft brown sugar

2 cardamom pods

 

Method

Crust:

Mix crushed cornflakes, butter and castor sugar. Press firmly into four 10cm loose bottomed tartlet pans. Refrigerate.

Filling:

Beat cottage cheese and yoghurt. Add orange juice, brown sugar and vanilla seeds and mix. Refrigerate until needed.

Apricot compote:

Place all ingredients in small saucepan and bring to boil. Simmer over low heat until thick syrup forms. Remove cardamom pods and cool.

To assemble:

Remove cornflake crust carefully from pans and place on serving plates. Spoon in filling. Spoon apricot compote over just before serving.

 

Full Fat Smooth Cottage Cheese

Full Fat Smooth Cottage Cheese

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Double Cream  Plain Yoghurt Bulk

Double Cream Plain Yoghurt Bulk

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Plain Yoghurt Double Cream

Plain Yoghurt Double Cream

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Full Fat Smooth Cottage Cheese Bulk

Full Fat Smooth Cottage Cheese Bulk

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