Lemon Yoghurt Pots with Minted Strawberries
Prep:  15 minutes
Serves:  4
Average: 3.3 (34 votes)
Difficulty:
Cuisine:
Saved:
Australian
91
Recipe by: The Dairy Kitchen

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Lemon Yoghurt Pots with Minted Strawberries
Ingredients:
Method:
  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. Combine strawberries and mint leaves and divide between each of the glasses. Serve with biscuits
Tips & Hints:
  • 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.
Nutrition Information
Per adult serving

Calories

-

Energy

1539.0kJ

Protein

-

Fat, Total

13.7g

Saturated

-

Carbs, Total

46.8g

Sugars

-

Dietary Fibre

-

Sodium

365.0mg
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