Rate this recipe
4.3/5
(4 Votes)
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Ingredients
- 200g ginger biscuits
- 100g unsalted butter
- 400g full-fat soft cheese(better low fat)
- 50g icing sugar
- juice ½ lemon
- 1 tsp ground ginger
- 100g Greek yogurt(low fat)
- 50g crystallised ginger, chopped
- topping : roasted rhubarb and pecan nuts or any berries with roasted pine nuts
Details
servings 8
Level of difficulty Average
Preparation time 25mins
Cost Average budget
Preparation
Step 1
Crush biscuits and add to melted butter.Press into a cake tin. Chill!
Blend remaining ingredients in food processor and spread over the crumb base. Refridgerate over night. Remove the cake from the tin and top with roasted rhubarb and pecan nuts or other topping.
638 kcal
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