Mediterranean•indulgent
Greek Yogurt Cheesecake Mousse with Pistachio-Fig Crust
Olive Tomato recipe - Mediterranean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 4-5 tablespoons shelled pistachios (unsalted)
- 2-3 dried figs
- 1/4 teaspoon cinnamon
- 2 teaspoons sugar
Instructions
- 1
In a food processor mix the pistachios, cinnamon, figs and sugar until almost powdery.
- 2
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.
- 3
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).
- 4
Spoon the mixture in the glasses, it will be a bit liquidy.
- 5
Put the glasses in the refrigerator for at least 4 hours before serving.
- 6
Serve with some fresh fruit on top.