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THE DAIRY KITCHEN

Lemon Yoghurt Pots with Minted Strawberries

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 15 MINS
Cooking 0 MINS
This simple dessert is tangy and creamy with the hum of lemon and vanilla. A fabulous make-ahead light dessert to have in the fridge.

Ingredients

250g cream cheese
2 tablespoons caster sugar (or maple syrup)
finely grated rind and juice of 1 lemon
2 cups 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.

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.

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