Spring is a great time to try out new light and fruity snacks. Since low-fat cream cheese, condensed milk and yogurt are a bit thinner in texture than their full-fat counter parts, they don’t keep their shape well at room temperature or even chilled in the refrigerator – that’s why it’s best to store them in the freezer. Not only does freezing help them keep their shape, it also makes this a cool and refreshing treat, perfect for the warm summer months which lie ahead.
This recipe can easily be halved, doubled or tripled to serve as few or as many people as you like and can be stored safely in the freezer in a covered muffin tin, resealable bag or airtight container for up to 6 months. If you’re keeping them in the freezer, I recommend you don’t add the strawberries before freezing – wait until you’re ready to serve and then add fresh ones. Frozen strawberries are to hard to eat when frozen.
Instead of making six mini frozen strawberry cheesecake bites, you can use a regular size muffin pan to make four larger bites or use a small round cake pan to make one whole frozen cheesecake to slice up.
6 small low-fat cookies
2 teaspoons butter
4 oz fat-free cream cheese, at room temperature
2 tablespoons fat-free condensed milk
3 tablespoons fat-free yogurt
1 tablespoon lemon juice
1 teaspoon vanilla extract
To make the base, crush the low-fat cookies until they’re fine crumbs. You can do this using a food processor or by placing them in a resealable plastic bag and running over them with a rolling pin.
Put the butter into a small microwave-safe bowl and cook in the microwave for around 20 seconds or until fully melted.
Pour the cookie crumbs into the bowl with the butter and stir until all the liquid has been dissolved.
Divide the wet cookie crumbs between six holes in a mini muffin tin, pressing each mound of cookie crumbs down with the back of a spoon to ensure they cover the base and keep their shape. Place the muffin tin into the refrigerator to give the cookie bases some time to set.
While the bases are setting, prepare the cheesecake filling. In a medium-sized bowl, beat together the condensed milk, yogurt, lemon juice and vanilla extract for around 3 minutes, or until thick and airy.
Remove the muffin tin from the refrigerator and evenly divide the cheesecake filling on top of the six bases.
When you’ve used up all the filling, cover the muffin tin with plastic wrap and place flat in the freezer for at least 2 hours to set.
When you’re ready to serve, remove the frozen cheesecakes from the freezer and leave to thaw slightly at room temperature for 10 minutes.
While the cheesecakes are warming up, prepare the strawberries by thinly slicing from the bottom of each strawberry almost all the way to the top. Repeat around six times for each strawberry.
Delicately spread open the strawberries and place one on top of each cheesecake before serving.