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Greek cheesecake
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Greek Yogurt Cheesecake Mousse with Pistachio-Fig Crust

Author OliveTomato.com

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

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.