8311
THE DAIRY KITCHEN

Lemon Yoghurt Pots with Minted Strawberries

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 15 MINS
Cooking 0 MINS
Try this simple dessert with friends for your next casual barbecue.

Ingredients

250g block reduced fat cream cheese
2 tablespoons caster sugar
finely grated rind and juice of 1 lemon
2 cups reduced fat vanilla yoghurt
1 punnet (250g) strawberries, hulled and sliced
1 tablespoon torn mint leaves
8 (100g) sponge finger biscuits
Handy Tips
Make a layered trifle by placing chopped biscuits on the base topped with lemon yoghurt 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.

Nutrition (per serve)

Energy (kj) 1539
Sugars (g) 42
Protein (g) 15
Dietry Fibre (g) 1.7
Fat Total (g) 13.7
Sodium (mg) 365
Saturated (g) 8.6
Calcium (mg) 286
Carbohydrates (g) 46.8
Iron (mg) 0.7
All nutrition values are per serving.

Method

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

Discover Great Recipes