Strawberry Cheesecake

Pots

Prep Time: 20 minutes and chill for 30 minutes

Ingredients
75g light digestive biscuits

200g light condensed milk

zest and juice of 1 lemon

1tsp vanilla extract

150g extra light cream cheese

150g tub 0% fat Greek yogurt

250g fresh strawberries

3tbsp strawberry jam

Method
1. Crumble 75g light digestive biscuits into a bowl. Divide the crumbs
between 6 wine glasses or small tumblers.
2. Place 200g light condensed milk into a bowl and add the zest and juice
of 1 lemon and 1tsp vanilla extract (optional). Stir together until the mixture
has thickened.
3. Whisk 150g extra light cream cheese and 150g tub fat-free Greek
yogurt in a small bowl until smooth then fold into the thickened condensed
 milk. Dont over beat the mixture. Spoon this creamy mixture over the
biscuits.
4. Chill for at least 30 minutes to 1 hour.
5. Chop 250g fresh strawberries, mix with 3tbsp strawberry jam and top
the cheesecakes with the fruit to serve