Strawberry Cheesecake Frozen Yoghurt
A velvety, rich cheesecake infused with delicate flavours, set over a crisp, buttery biscuit base and chilled to luxurious perfection.
Ingredients
- • 500 g fat-free Greek yoghurt
- • 300 g strawberries, stalks removed and diced
- • 180 g extra light cream cheese
- • 3 reduced-fat digestive biscuits
- • 2 tbsp reduced-sugar strawberry jam
- • 1 tbsp icing sugar
- • 1 tsp vanilla essence
Preparation Steps
Add 200g of strawberries and the strawberry jam to a food processor, then blitz into a smooth purée.
In a mixing bowl, combine the yoghurt, cream cheese, vanilla essence, and icing sugar. Using a balloon whisk or wooden spoon, whisk the mixture until it's smooth.
Using a spoon or rolling pin, crush the biscuits in a small bowl. Leave some chunky pieces, along with some finer crumbs.
Spoon half of the yoghurt mixture into the bottom of a freezer-proof dish. Add half of the strawberry purée and swirl lightly with the back of a spoon. Sprinkle over some of the biscuit pieces and half of the diced strawberry.
Add the rest of the yoghurt on top and then the red of the strawberry purée again, swirling lightly. Add the rest of the strawberry and biscuit pieces and pop the dish into the freezer for a minimum of 4 hours, or overnight — until set.
Lift the frozen yoghurt out of the freezer 30 minutes ahead of serving, to soften slightly.