low calorie strawberry cheesecake

the best low fat dessert ever!

Ingredients

• 1. 1 punnet of fresh strawberries
• 2. 250g low fat digestive biscuits
• 3. powdered sweetener (I use splenda)
• 4. 3 tablespoons of runny honey
• 5. vanilla essence
• 6. a pack (250g) of extra light cream cheese
• 7. 100g of low fat spread (butter alternative)

Instructions

STEP 1:

1. put the digestives in the food processor to make crumbs.

STEP 2:

2. Add in the butter & blend until it is distributed evenly throught the digestive crumbs.

STEP 3:

3. distribute the mixture evenly into a tart tin and squash down. Place in the fridge.

STEP 4:

*tip* low fat spread wont harden as well as real butter so the base may be a bit crumbly but it will still taste great!

STEP 5:

4. whisk a teaspoon of vanilla essence and the honey into the cream cheese.

STEP 6:

5. Once the base has set use a spatula to distribute the cream cheese mixture evenly on top of the biscuit base. Place back in the fridge.

STEP 7:

6. remove the stalks and leaves from the strawberries and cut in half.

STEP 8:

7. Place in a bowl and sprinkle over about 1 – 2 teaspoons of powdered sweetener, mix the strawberries up so that they are all coated. The juice from the strawberries should dissolve the sweetener and it will become a sticky glaze.

STEP 9:

*tip* you wont need to do this if the strawberries are sweet, only if they are bitter.

STEP 10:

8. arrange the strawberries on top of the cheesecake and return to the fridge for about 30 minutes before serving.

STEP 11:

9. Store in the fridge until eaten.

STEP 12: