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.

Creamed Smooth Cottage Cheese FSI

Creamed Smooth Cottage Cheese FSI

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Double Cream Plain Yoghurt

Double Cream Plain Yoghurt

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Creamed Smooth Cottage Cheese

Creamed Smooth Cottage Cheese

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Double Cream  Plain Yoghurt Bulk

Double Cream Plain Yoghurt Bulk

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