Greek Yogurt Cheesecake Mousse with Pistachio-Fig Crust
User Reviews
4.0
3 reviews
Good
Greek Yogurt Cheesecake Mousse with Pistachio-Fig Crust
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Bring something special to the table with this well-loved recipe.
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Ingredients
For the mousse
- 16 oz anthotiro or ricotta cheese room temperature
- 16 oz lowfat Greek Yogurt
- 6 tablespoons sugar
- 2-3 teaspoons lemon juice
- 1 teaspoon vanilla extract
- a pinch of salt
For the crust
- 4-5 tablespoons shelled pistachios unsalted
- 2-3 dried figs
- 1/4 teaspoon cinnamon
- 2 teaspoons sugar
Instructions
- In a food processor mix the pistachios, cinnamon, figs and sugar until almost powdery.
- Take 8 serving glasses (I used these small martini glasses-but glasses with a flat bottom can work better for the crust) and press the crust in the base.
- Wash the food processor and this time mix the the cheese, yogurt, lemon juice, vanilla, sugar, and salt until smooth for about 5 minutes. (I tried this with a hand mixer and did not work very well).
- Spoon the mixture in the glasses, it will be a bit liquidy.
- Put the glasses in the refrigerator for at least 4 hours before serving.
- Serve with some fresh fruit on top.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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