Lemon cheesecake mousse with biscuit crumble

Whether it’s a delicious morning spoil, a guilt-free afternoon snack or an after-dinner delight, LANCEWOOD’s new Double Cream Indulgent Yoghurt Range is the ideal anytime treat.

Less than 30 minutes

Serves 6

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients

  • ½ tub (500g) LANCEWOOD® Double Cream Lemon Cheesecake Flavoured Yoghurt 
  • 1 cup (250ml) cream, whipped 
  • ½ packet (100g) ginger or shortbread biscuits, crushed finely 
  • Raspberries and mint, for serving (optional) 

 

Method

  1. Combine yoghurt with whipped cream, gently folding the cream through the yoghurt.  
  2. Place about 2 Tbsp (30ml) crushed biscuits into the base of a serving glass and top with 2 Tbsp (30ml) yoghurt mixture. Repeat to make another layer. 
  3. Fill five more glasses in the same way.  
  4. Garnish with raspberries and mint before serving. 

 

 

For more information about LANCEWOOD®       visit lancewood.co.za

 

Browse more dessert recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.