Belfast Telegraph

Home Life Recipes

Low-Fat Strawberry Cheesecake Pots

To celebrate Wimbledon, home-cooking ace Kirstie Allsopp serves up some sensational treats that are quick and simple to prepare

What you'll need

75g (3oz) light Digestive biscuits

200g (7oz) Carnation Condensed Milk Light

Zest and juice of 1 lemon

1tsp vanilla extract (optional)

150g (5 1/2oz) extra light cream cheese

150g tub 0% fat Greek yoghurt

250g (9oz) fresh strawberries

3tbsp strawberry jam

serves 6

Crumble the light Digestive biscuits into a bowl, not too fine. Divide the crumbs between six wine glasses or small tumblers.

Place the Carnation Condensed Milk Light (half a can) into a bowl and add the zest and juice of a lemon and the vanilla extract (optional). Stir together until the mixture has thickened.

Whisk the extra-light cream cheese and a tub of 0% fat Greek yogurt in a small bowl until smooth then fold into the thickened condensed milk, don’t overbeat. Spoon the creamy mixture over the biscuits. Chill for at least 30 minutes to one hour.

Chop the fresh strawberries, mix with the strawberry jam and top the cheesecakes with the fruit to serve.

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