Looking for lighter cheesecake recipe? This strawberry yogurt mousse is a delicious option.
Ingredients
- 1 x 400g packet digestive biscuits or Hob Nobs
- 200g (7oz) unsalted butter, melted
- 500g (1lb 2oz) strawberries, hulled
- 2tbsp lemon juice
- 75g (3oz) caster sugar
- 4 leaves gelatine, softened in cold water (or use 4 level tsp powdered)
- 250ml (9fl oz) Greek yogurt
- 1 x 284ml pot double cream
You will need
- 23cm (9in) loose-bottomed springform cake tin
Preparation
- Crush the biscuits
in a blender, add the melted butter and mix well. Press the biscuit
mixture into the base of the springform tin.
- Place
the strawberries and lemon juice in a blender and purée until smooth.
Gently heat the purée and sugar in a saucepan until the sugar dissolves.
Remove from the heat. Squeeze the excess water from the soaked gelatine
leaves and add them to the strawberry mixture. Stir well until
dissolved, then cool.
- When
cold, whisk in the yogurt. Whip the cream until thick and fold into the
strawberry mixture. Pour over the biscuit base and chill in the fridge
for 6 hours or overnight until set. Serve with a spoonful of Greek
yogurt and strawberries.
Source: womanandhome.com
