Yoghurt cheesecake glasses with apricot compote, without gelatine

A quick, fresh and uncomplicated dessert that stays creamy. For firmer texture, soak 5 grams of gelatine leaves in cold water for 10 minutes, dissolve in hot milk and add to cheese cream. I think this texture is perfect. Peaches work too.

INGREDIENTS FOR 6 GLASSES

CREAM

150 g LOW-FAT OR REGULAR GREEK YOGHURT

200 ml WHIPPING CREAM

150 g CREAM CHEESE (such as Philadelphia)

50 g ICING SUGAR

100 g DIGESTIVE BISCUITS

APRICOT COMPOTE

400 g APRICOTS

80 g CASTER SUGAR

A LITTLE WATER

I put cream cheese, yoghurt and icing sugar in a bowl.

I whip very cold cream separately.

I gently fold into the whipped cheese mixture from bottom to top.

I obtain smooth, fluffy cream and refrigerate.

I wash, stone and chop apricots and put in a pan with sugar.

I cook for about 10/15 minutes with very little water until breaking down.

Blend if you dislike pieces; I cool in a bowl.

I crumble biscuits between 6 glasses.

I add cream and refrigerate to firm up.

Once compote is cold, I divide between glasses and refrigerate again. Decorate with fresh apricot slices and mint before serving.

An excellent end to a meal.