Lemon Yoghurt Pots with Minted Strawberries

Lemon Yogurt Pots with Minted Strawberries

Recipe by: The Dairy Kitchen
dairy.com.au

See all from The Dairy Kitchen

72 Collected

Difficulty

Easy

Category

Cuisine

-

Prep: 15 minutes

Serves: 4

Recipe Shopping List

Lemon Yoghurt Pots with Minted Strawberries

Ingredients:

Lemon Yogurt Pots with Minted Strawberries

250g block reduced fat cream cheese 2 tablespoons caster sugar Finely grated rind and juice of 1 lemon 2 cups reduced fat vanilla yogurt 1 punnet (250g) strawberries, hulled and sliced 1 tablespoon torn mint leaves 8 (100g) sponge finger biscuits

Method:

Lemon Yogurt Pots with Minted Strawberries

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
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.

Related: Desserts Weekends Winter Party Dinner Party Dessert

Add review

More Recipes from The Dairy Kitchen

Low Carb Quiche with Sweet Potato Crust

Red Capsicum and Ham Quiche with Sweet Potato Crust

Chocolate Ripple cake recipe

Chocolate Ripple Cheesecake

Pumpkin Gruyere and Sage Cob

Pumpkin Gruyere and Sage Cob

Baked Haloumi with Spiced Vegetable Bake

Jewelled Haloumi with Spiced Vegetable Bake