Lemon & herb lamb cutlets
Serve these crunchy cutlets at room temperature alongside a dip and encourage everyone to dig in with their hands
Strawberries & cream cheesecake jars
Makes 8
Easy
Prep:
No cook
Make your strawberry ripple cheesecakes portable by packing them into jam jars, then enjoy on a summer picnic
Skip to ingredients
- 200g buttery biscuit(like shortbread or Viennese whirls)
- 200g cream cheese
- 200ml double cream
- 6 tbsp icing sugar
- 2 tsp vanilla extract
- 500g strawberryhalved or quartered
You will need
- 8 jarswith lids
Nutrition: per jar
- kcal413
- fat30g
- saturates18g
- carbs33g
- sugars23g
- fibre1g
- protein3g
- salt0.5g
Method
step 1
Blitz the biscuits to crumbs in a food processor or in a bowl with the end of a rolling pin. Divide the biscuit crumbs between the jars.
step 2
In a large bowl, whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped. Tip half the strawberries and the remaining sugar into another bowl and crush with a fork to a purée. Ripple the purée through the cream and divide between the jars. Top each cheesecake with remaining strawberries, secure the lids and chill until ready to pack up. Transport in a cooler bag.
