Weight Loss Recipe Low-cal pineapple cheesecake pots

Weight Loss Recipe Low-cal pineapple cheesecake pots

Ingredients:

• 21⁄2 tablespoons caster sugar
• 120g (2/3 cup) finely chopped fresh pineapple
• 220g ctn extra-light cream cheese
• 1/4 teaspoon vanilla bean paste
• 170g ctn 98% fat-free cheesecake-flavoured yoghurt
• 1 sheet reduced-fat puff pastry, partially thawed
• Low-fat milk, for brushing
• 1/2 teaspoon white sugar
• Ground cinnamon, to serve

Instructions:

1. Heat 1 tablespoon of caster sugar in a frying pan over medium-high heat. Cook, shaking the pan occasionally, for 3 minutes or until the sugar dissolves. Cook, stirring occasionally, for 1 minute or until golden. Add the pineapple and stir for 3 minutes or until caramelised and sugar dissolves. Spoon among four 100ml capacity glasses. Set aside to cool completely.
2. Use an electric beater to beat the cream cheese, vanilla and remaining caster sugar in a bowl until smooth and combined. Use a spoon to stir in half the yoghurt. Spoon among the prepared glasses. Place in the fridge for 4 hours or until set.
3. Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Cut four 2.5 x 8cm rectangles from the pastry. Place on the prepared tray. Brush with milk. Sprinkle with white sugar. Bake for 9-11 minutes or until golden and puffed. Cool.
4. Insert a baked pastry rectangle into each glass. Top with the remaining yoghurt and sprinkle with cinnamon.