Upside-down strawberry cheesecake pots
4
Points®
Total time: 3 hr 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Strawberries topped with a creamy yoghurt, ricotta and vanilla layer, sprinkled with toasted pecans and oats.
Ingredients
Fresh strawberries
125 g, finely chopped
Granulated stevia sweetener
6 tsp, (1½ tbs)
Vanilla bean extract, alcohol free
1 tsp
Extra light cream cheese
220 g
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Reduced-fat ricotta cheese
½ cup(s)
Pecans
4 piece(s), (2 tbs) chopped, toasted (see Notes)
Rolled oats, dry
7 g, (1 tbs)
Instructions
1
Divide strawberries among four ½-cup (125ml) capacity glasses.
2
Process stevia, vanilla, cream cheese, yoghurt and ricotta in a food processor until smooth. Spoon cream cheese mixture over strawberries.
3
Sprinkle with combined pecans and oats. Cover and place in fridge for 3 hours or until chilled. Serve.
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