Enjoy your own individual cheesecake with these creamy strawberry iceblocks made with the classic biscuit base.
Ingredients
- 250g strawberries, finely chopped
- 1/3 cup (75g) caster sugar
- 150g spreadable cream cheese
- 1/3 cup (95g) vanilla yoghurt
- 1/3 cup (80ml) milk
- 1/2 teaspoon vanilla bean paste
- 80g Arnott's Butternut Snap Cookies
- 30g butter, melted
Equipment
- Ten 1/3-cup (80ml) iceblock moulds
Method
- Step 1Combine the strawberry and sugar in a small saucepan. Set aside for 5 mins or until strawberry releases its juice. Place over medium heat. Cook, stirring, for 5 mins or until sugar dissolves and strawberry breaks down. Transfer to a food processor and process until smooth. Reserve 1/3 cup of the strawberry mixture.
- Step 2Add the cream cheese, yoghurt, milk and vanilla to the remaining strawberry mixture and process until smooth.
- Step 3Pour the reserved strawberry mixture evenly among ten 1/3-cup (80ml) iceblock moulds. Pour the cream cheese mixture over the strawberry mixture in the moulds.
- Step 4Place the biscuits in a clean food processor and process until crushed. Add the butter and process to combine. Spoon over the top of each iceblock. Gently press to smooth. Insert iceblock sticks. Place in the freezer for 6 hours or until firm.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
677 kj
Energy
10g
Fat Total
6g
Saturated Fat
1g
Fibre
3g
Protein
114mg
Sodium
13g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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