Cheesecake In A Glass

Soak the gelatin sheets in cold water for 5 minutes. Heat the lemon juice in a small pan or in the microwave. Squeeze out the water from the gelatin and drop into the lemon juice, stir till dissolved.

Beat the cream cheese, yogurt, 1 oz caster sugar and lemon zest together until smooth. Add the gelatin mixture and stir until smooth. Pour into 4 stemmed glasses, cover and chill for 1 hour or until set.

Put the remaining 1 oz caster sugar in a pan with the frozen summer fruits and 1 tbsp water. Simmer gently for 5 minutes. Tip into a bowl and cool. Spoon the berry compote on top of the cheesecakes to serve.