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Lemon Yogurt Pots with Minted Strawberries

Serves 4

Ingredients

  • 250g block reduced fat cream cheese
  • 2 tablespoons caster sugar
  • finely grated rind and juice of 1 lemon
  • 2 cups reduced fat vanilla yogurt
  • 1 punnet (250g) strawberries, hulled and sliced
  • 1 tablespoon torn mint leaves
  • 8 (100g) sponge finger biscuits
Download Recipe (PDF)

Method

  1. 1. Beat cream cheese, sugar, lemon rind and juice with an electric mixer until smooth. Add yogurt and beat on the lowest setting until smooth. Spoon mixture into 4 serving glasses.
  2. 2. Combine strawberries and mint leaves and divide between each of the glasses. Serve with biscuits.

Tips / Handy Hints

Preparation Time: 15 minutes Make a layered trifle by placing chopped biscuits on the base topped with lemon yogurt and fruit then repeat layers again. If making in advance, make the pots until the end of Step 1 and refrigerate for up to 2 days. Top with strawberries just before serving.

Nutritional Information

Nutrients per serve:
Energy (kj) 1539
Protein (g) 15
Fat, Total (g) 13.7
Saturated (g) 8.6
Carbohydrates (g) 46.8
Sugars (g) 42
Dietry Fibre (g) 1.7
Sodium (mg) 365
Calcium (mg) 286
Iron (mg) 0.7

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