Strawberry
With Wimbledon just around the corner, it’s the ideal time of year to enjoy a spot of al fresco dining.
For the perfect finale to a summer barbeque, impress friends and family by conjuring up these scrumptious and smooth low fat strawberry cheesecake pots.
Created by the queen of homemade, Kirstie Allsopp, these little pots of creaminess are super quick, easy to make, delicious and low fat - what more could you want?
Recipe:
Serves 6
Preparation time: 20 minutes
Chilling time: 1 hour
Method
1. Crumble 75g (3oz) light digestive biscuits into a bowl, not too fine. Divide the crumbs between 6 wine glasses or small tumblers.
2. Place 200g (7oz) Carnation Condensed Milk Light (half a can) into a bowl and add the zest and juice of 1 lemon and 1tsp vanilla extract (optional). Stir together until the mixture has thickened.
3. Whisk 150g (5½oz) extra light cream cheese and 150g tub 0%fat Greek yogurt in a small bowl until smooth then fold into the thickened condensed milk, don’t over beat. Spoon the creamy mixture over the biscuits. Chill for at least 30 minutes to 1 hour.
4. Chop 250g (9oz) fresh strawberries, mix with 3tbsp strawberry jam and top the cheesecakes with the fruit to serve.
Cooks tip
Try out our magic trick to set the cheesecake with lemon juice. There is no need for gelatine, the Condensed Milk is the secret agent, just add lemon juice.
Tagged in Kirstie Allsopp