Raspberry cheesecake rice cakes with The Laughing Cow Extra Light
Preparation time: 5 minutes
Cheese and cake – my perfect snack recipe. I love this silky cheesecake topping, made with The Laughing Cow Extra Light (mixed with thick Greek yogurt and vanilla extract), smothered over a crisp rice cake base. It’s not naughty in the slightest, so you can even enjoy your treat before you’ve been to the gym.
8 triangles of The Laughing Cow Extra Light
4 tbsp Greek yogurt (we used 0% fat)
1/4 tsp vanilla extract
2 tsp caster sugar
4 plain or seeded rice cakes
1 clementine, sliced
100g frozen raspberries, thawed
Mint sprigs, to decorate
1. Mix The Laughing Cow Extra Light with the yoghurt, vanilla extract and sugar until smooth.
2. Spread an equal amount onto each of the rice cakes.
3. Arrange some clementine slices and raspberries on top.
4. Decorate with a few mint sprigs and serve – too good to resist!
Tip: You can defrost frozen raspberries in the microwave for 40-60 seconds on HIGH.