Posted on October 1, 2012 by Francesca Lanni

This speedy, low-fat recipe means you can enjoy creamy cheesecake without the guilt. You can also use different fruits for the┬átop. You can fill these little pots with whatever fruit you’ve got at home. For a delicious banoffee version, slice bananas and toss with a squeeze of lemon juice and a spoonful of caramel sauce, or roughly crush raspberries with peach slices to make it Melba-style. You’ll need 85g low-fat biscuits, 200g extra-light sotf cheese, 200g 0% fat Greek yogurt, 4 tbsp caster sugar, few drops of vanilla extract, 2 tbsp strawberry jam, 100g strawberries.

Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small bowls. This is my son’s favourite part. He usually stops playing and starts watching (and eating the biscuits) too. Beat the soft cheese, yogurt, sugar and vanilla together until smooth, then spoon over the crumbs and chill until you are ready to serve. Stir the jam in a bowl until loose, then gently stir in the strawberries. Divide the strawberries between the cheesecakes and…serve!