Cheesecake in a glass with berry compote

Ingredients for 4 servings:

• 2 sheets of white gelatin
• 1 lime(s) (organic)
• 200 g cream cheese, reduced fat
• 200 g low-fat yogurt
• 75 g sugar
• 300 g mixed berries (frozen)
• 1 tbsp sugar
• 1 stalk(s) cinnamon
• 1 star anise
• 2 tsp cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

light dessert

Soak the gelatin in cold water. Finely grate the lime zest and squeeze out the juice. Heat the lime juice and dissolve the squeezed gelatin in it. Beat the cream cheese, yogurt, sugar, lime zest, and the gelatin-lime juice mixture with a hand mixer until creamy. Divide the cream cheese mixture between four dessert glasses and refrigerate for at least 6 hours, preferably overnight. Heat the berries, sugar, and spices in a saucepan over low heat until the sugar has dissolved. Mix the cornstarch with 1 tablespoon of water and stir into the berries. Cook over medium heat for one minute until the sauce thickens. Let cool and pour over the cheese cream.