Cheesecakes with Strawberry Mousse for a Delicious Dessert
With our Slimming World-friendly recipe, you can indulge in the divine combination of airy strawberry mousse on top of a crisp biscuit foundation. With the help of these single-serve strawberry mousse cheesecakes, you can indulge in delectable desserts without deviating from your weight loss objectives after dinner.
Savour the delicious strawberry mousse cheesecake, which serves four people and can be prepared in 35 minutes with a 6-to 8-hour chilling period. Six and a half Syns per serving.
Pro Tip: You can make this dessert into just 1 Syn per serving by removing the cheesecake base for a lighter option.
One sizable egg white
Six digestive biscuits, finely crushed
Six-leaf gelatin sheets (10g total weight)
Three 175g containers of sugar-free, fat-free strawberry yoghurt
A few dabs of extract from vanilla
A few pink food colouring drops
One level teaspoon of sugar crystals
Eight tiny whole strawberries for decoration are included with 100g of hulled and diced strawberries.
One level teaspoon of icing sugar for garnish
Set oven temperature to 180°C, fan 160°C, or gas. 4. Spread parchment paper on a baking sheet and arrange four 7cm pastry rings on it.
In a bowl, gently whisk the egg white. Beat the egg white into the finely crushed biscuits in a separate bowl. Press down firmly with the spoon to fill the pastry rings with the mixture. Bake for fifteen minutes, and then let cool.
Place the gelatine in a shallow bowl and cover it with cold water while the biscuit bases cool. Soak it for ten to twelve minutes to become pliable. After draining the gelatine, put it back in the bowl and whisk in 6 tablespoons of freshly boiled water. Let it stand until the gelatin has completely dissolved.
Blend the yoghurt, food colouring, vanilla extract, and sweetener using a blender. Blend until smooth, adding the gelatine mixture gradually while the blender is running. Spoon into a bowl and stir in the chopped strawberries.
After the biscuit bases have cooled, spoon the strawberry yoghurt mixture over them, cover with clingfilm, and chill for 6 to 8 hours, or until set. Using a hot palette knife, loosen the edges of each cheesecake before placing them onto serving plates. Add two whole strawberries, a sprig of mint, and a dusting of icing sugar to the top of each cheesecake. Savour your delicious cheesecakes with strawberry mousse!