Strawberry Cheesecakes
Serve: 2; fat per serving: 6 g
Yogurt Cheese Recipes Cheesecake
Ingredients:
- 43 g / 1 1/2 oz low-fat biscuits
- 100 g / 4 oz no-fat Greek yogurt
- 100 g / 4 oz extra-light soft cheese
- 2 drops vanilla extract
- 2 tablespoons caster sugar
- 1 tablespoon strawberry jam
- 50 g / 2 oz strawberries, hulled and sliced
Preparation:
- Place the biscuits into a food processor and process until coarsely chopped, then divide the crumbs between two serving glasses.
- In a bowl, integrate the yogurt, cheese, vanilla and sugar together and beat until smooth. Spoon the yogurt-cheese mixture over the crumbs and refrigerate until about to serve.
- In a bowl, integrate the jam and strawberries and stir until the jam is loose. Spoon the strawberries over the chilled cheesecakes and serve immediately.
Berries Puddings
Serve: 2; fat per serving: 1 g
Ingredients:
- 125 g strawberries, hulled and halved
- 125 g mixed blueberries and blackberries
- 42 g / 1 1/2 oz fine sugar
- 3 slices white bread
Preparation:
- Place the fruits and sugar in a pan. Add in 1 1/2 tablespoons water. Heat on low until the juice runs from the fruits. It will take approximately 2 minutes. Take off from the heat.
- Stamp two 5.5 cm / 2 inch circles and other two 7 cm / 3 inch circles from the bread with biscuit cutters.
- Place the 5.5 cm / 2 inch circles into the base of two 175 ml / 6 fl oz pudding basins. Add in the fruits, then top with the 7 cm / 3 inch circles.
- Spoon the fruit juice over until the circles are just colored. Sustain the remaining juice.
- Wrap with cling film and add a weight on top. Refrigerate for about 5 hours.
- To serve, run a knife around the basins. Invert the puddings onto the serving plates, then spoon the juice over.
Banana and Strawberry Ice
Serve: 4; fat per serving: 3 g
Ingredients:
- 300 g / 10 oz silken tofu, chopped
- 250 g / 4 oz strawberries, approximately chopped
- 2 ripe bananas, approximately chopped
- 1/4 cup / 60 g / 2 oz caster sugar
Preparation:
- Blend the silken tofu, strawberries, banana and caster sugar in a blender, until smooth.
- Pour the mixture into a shallow cake pan and frost until approximately frozen.
- Break up approximately with a fork or a spoon, then replacement to a large bowl and beat until it has a plane texture.
- Pour the mixture evenly into a 15 x 25 cm / 6 x 10 inch loaf pan. Cover and frost again, until quite firm.
- Transfer to the refrigerator for about 30 minutes before serving to allow the ice to soften slightly.
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