Looking for lighter strawberry cheesecake recipe? Womanandhome.com's strawberry
yogurt mousse is a delicious option This yogurt mousse recipe is lighter than traditional cheesecake and not as cloying. A great way to use up the last of the seasons strawberries. Preparation time: !" minutes plus chilling o#ernight Serves 10 to 12 $ % &""g packet digesti#e biscuits or 'ob (obs )""g *+o,- unsalted butter. melted /""g *$lb )o,- strawberries. hulled )tbsp lemon 0uice +/g *!o,- caster sugar & lea#es gelatine. softened in cold water *or use & le#el tsp powdered- )/"ml *1fl o,- 2reek yogurt $ % )3&ml pot double cream You will need )!cm *1in- loose4bottomed springform cake tin 1 5rush the biscuits in a blender. add the melted butter and mi% well. Press the biscuit mi%ture into the base of the springform tin. 2 Place the strawberries and lemon 0uice in a blender and pur6e until smooth. 2ently heat the pur6e and sugar in a saucepan until the sugar dissol#es. 7emo#e from the heat. 89uee,e the e%cess water from the soaked gelatine lea#es and add them to the strawberry mi%ture. 8tir well until dissol#ed. then cool. 3 When cold. whisk in the yogurt. Whip the cream until thick and fold into the strawberry mi%ture. Pour o#er the biscuit base and chill in the fridge for : hours or o#ernight until set. 8er#e with a spoonful of 2reek yogurt and strawberries. Per serving: 540-460cals, 42-35g fat, 25-21g saturated fat, 40-33g carbohydrate 444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444444 $ tablespoon gelatine $;& cup orange 0uice ) % )/"g punnets strawberries $;! cup sugar $ tablespoon cream ) eggs. separated $ $;& cups cream. whipped To make Strawberry Mousse: 5ombine gelatine with orange 0uice in small bowl. 8tand bowl in hot water. 8tir until mi%ture dissol#es. Place $ punnet of strawberries. the sugar. gelatine mi%ture. cream and egg yolks in food4 processor bowl. <sing the pulse action. press button for )"s or until mi%ture is smooth. Transfer mi%ture to a large mi%ing bowl. <sing a metal spoon. fold in whipped cream. Place egg whites in small. clean. dry mi%er bowl. =eat with electric beaters until soft peaks form. >old into strawberry mi%ture. Pour mousse e#enly into prepared tin. 5o#er. refrigerate se#eral hours or until set. the abo#e is instructions from the book ? it does sound like alot of work yes? but trust me. the mousse really tastes fantastic@ oh and because i dont think the cake base is a good idea. heres an alternati#e A ase : $:"g digesti#e biscuits 3"g melted butter $. 5rush biscuits and stir in melted butter when it is warm. ). Bi#ide and press onto the base of the a )"cm cake tin. 5hill for $/mins or until needed. !. Prick base with the back of a skewer before pouring in the filling. Bisclaimer A im estimating the amount of biscuits youll need for the base. im thinking itll look like this e#entually A doesnt take much imagination to #isualise a biscuit base right? i should#e 0ust posted the original picture. re9uest that you #isualise it without the cake bit and sa#e me some editing time Cn0oy@