This light, luscious and low fat creamy pud is nobody's fool
Serves 4
Per serving:
150kcals
6.5g fat (of which 4g is saturated)
Reserve roughly one third of the strawberries and raspberries. Use a hand-held blender to puree the remainder.
Beat together the soft cheese, yogurt, vanilla extract and sugar.
Combine half the soft cheese mixture with half the pureed berries.
Reserve a few berries for decoration, then place the remainder in the base of four attractive serving glasses.
Top with a layer of the plain soft cheese mixture, then with a layer of the plain berry mixture and finally a layer of the pureed berry and soft cheese mixture. Decorate with the reserved fruit and chill until ready to serve.
When soft fruits are out of season you can make this dessert with thawed frozen summer berries.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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