Pomegranate and fig cheesecakes recipe

  • Serves 6
  • 20mins to prepare, plus 2hrs chilling
  • 315 calories / serving
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Place the biscuits in a plastic bag and crush with a rolling pin to make fine breadcrumbs. Melt the butter in a pan and stir in the biscuits.

Lightly grease 6 individual fluted tart tins or silicone muffin moulds. Press the crumbs onto the base and up the sides of the moulds (use the end of a rolling pin to press the mixture down) and leave to set in the fridge until firm — about 2 hours. When it is firm, very gently remove from the moulds.

Beat the cream cheese, yogurt, orange zest and juice, and sugar together until smooth and spoon into the biscuit bases just before serving. Scatter with the pomegranate seeds and serve with pieces of fresh fig.

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  • Ingredients

  • 200g (7oz) reduced sugar digestives
  • 125g (4oz) light butter
  • 150g (5oz) reduced fat cream cheese
  • 150g (5oz) natural yogurt
  • 2tbsp orange juice and grated zest 1 orange
  • 1tbsp caster sugar
  • seeds of 1 pomegranate
  • 2 fresh figs, cut into 3 slices
  • Energy 1320kj 315kcal 16%
  • Fat 17g 24%
  • Saturates 7g 35%
  • Sugars 16g 18%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 34.3g Protein 7.2g Fibre 1.4g


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