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
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.