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| STRAWBERRY
CHEESECAKE POTS |
FOOD
& COOKING ARTICLE |
Watch the Kirstie Allsopp
video on how to make delicious low fat Strawberry Cheesecake
Pots.
Kirstie Allsopp makes Strawberry
Cheesecake Pots
 Celebrate
Wimbledon and the sizzling summer with Kirstie Allsopp’s
simple recipe.
With Wimbledon just around the corner, it is 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?
To see how to make these heavenly little pots of
summer yumminess, watch the video below.
STRAWBERRY
CHEESECAKE POTS
 Ingredients
85g (3oz) light digestive biscuits
150g tub 0%fat Greek yogurt
150g (5½oz) extra light cream cheese
200g (7oz) Carnation Condensed Milk Light
Zest and juice 1 lemon
250g (9oz) fresh strawberries
3tbsp strawberry jam
Method
- Crumble
the biscuits in your fingers, not too fine.
-
Divide the crumbs between 6 wine glasses or small
tumblers.
- Place
the condensed milk into a bowl and add the lemon juice,
stir together until the mixture has thickened.
- Whisk
the cream cheese and yogurt in a small bowl until
smooth then fold into the thickened condensed milk,
don’t over beat the mixture.
- Spoon
the creamy mixture over the biscuits.
- Chill
for at least 30 minutes to 1 hour.
- Chop
the berries and mix with the strawberry jam and top
the cheesecakes with the fruit to serve.
Tips:
Try using other fruit to top your cheesecake –
like blueberries, raspberries with a matching jam.
Delicious!
Serves
6
www.carnation.co.uk
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