Upside-down strawberry cheesecake pots
125 g, finely chopped
granulated stevia sweetener
6 tsp, (1½ tbs)
vanilla bean extract, alcohol free
extra light cream cheese
99% fat-free plain Greek yoghurt
½ cup(s), (120g)
reduced-fat ricotta cheese
4 piece(s), (2 tbs) chopped, toasted (see Notes)
dry rolled oats
7 g, (1 tbs)
- Divide strawberries among four ½-cup (125ml) capacity glasses.
- Process stevia, vanilla, cream cheese, yoghurt and ricotta in a food processor until smooth. Spoon cream cheese mixture over strawberries.
- Sprinkle with combined pecans and oats. Cover and place in fridge for 3 hours or until chilled. Serve.