Japanese-Style Greek Yogurt “Cheesecake” Cups (No Cream Cheese!)

Por Japanese Cooking 101 · 240 min

Ingredientes

Modo de preparo

1. Put the Biscoff cookies in a bag and crush them, or use a food processor. Mix the crumbs with the melted butter, divide among 4 dessert cups and press down firmly. Refrigerate while you make the yogurt layer.
2. Soak the gelatin in the 2 tablespoons of water for a couple of minutes. Heat the milk in a small pot until just under boiling, then stir in the gelatin and the 3 tablespoons of sugar until both dissolve.
3. In a medium bowl, mix the Greek yogurt, the warm milk mixture and the lemon juice. Divide among the cups over the crust and refrigerate for 3 to 4 hours.
4. Cook the blueberries, 1 tablespoon of sugar and 1 tablespoon of water in a small pot over medium heat for 4 to 5 minutes, until the berries break down and the sauce thickens slightly. Let cool completely, then refrigerate.
5. Just before serving, spoon the blueberry sauce over the yogurt layer.

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