Lemon cheesecake mousse with biscuit crumble

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. 

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