Strawberry cheesecake pots
Costs: Cheap as chips
Skill level: Easy peasy
We love these lower-fat strawberry cheesecake pots, made by Kirstie Allsopp. Kirstie makes these pots of strawberry cheesecake with with fresh strawberries, digestive biscuits and fat-free Greek yoghurt mixed with a little lemon for extra refreshing flavour. This is a great recipe to use up slightly stale digestive biscuits. These little cheesecake pots work to serve to your kids, even the fruit-phobic, and to friends for a guilt-free treat.
You can add raspberries and blueberries to this dessert if you want some more variety.
- 75g light digestive biscuits
- 200g light condensed milk
- zest and juice of 1 lemon
- 1tsp vanilla extract
- 150g extra light cream cheese
- 150g tub 0% fat Greek yogurt
- 250g fresh strawberries
- 3tbsp strawberry jam
- Crumble 75g light digestive biscuits into a bowl. Divide the crumbs between 6 wine glasses or small tumblers.
- Place 200g light condensed milk into a bowl and add the zest and juice of 1 lemon and 1tsp vanilla extract (optional). Stir together until the mixture has thickened.
- Whisk 150g extra light cream cheese and 150g tub fat-free Greek yogurt in a small bowl until smooth then fold into the thickened condensed milk. Donít over beat the mixture. Spoon this creamy mixture over the biscuits.
- Chill for at least 30 minutes to 1 hour.
- Chop 250g fresh strawberries, mix with 3tbsp strawberry jam and top the cheesecakes with the fruit to serve.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.