ready in 35 minutes, plus 6-8 hours chilling time
6½ Syns per serving
Top tip: If you’d like to enjoy the mousse without the cheesecake base, this dessert is just 1 Syn per serving
What you need:
1 large egg white
6 digestive biscuits, finely crushed
6 sheets leaf gelatine (total weight 10g)
3 x 175g pots fat-free no-added-sugar strawberry yogurt
a few drops of vanilla extract
a few drops of pink food colouring
1 level tsp sweetener granules
100g strawberries, hulled and diced, plus 8 small whole strawberries to decorate
sprigs of mint and 1 level tsp icing sugar, to decorate
What you do:
1. Preheat your oven to 180°C/fan 160°C/gas 4, line a baking sheet with baking paper and arrange 4 x 7cm pastry rings on top.
2. Lightly whisk the egg white in a bowl. Put the biscuits in another bowl, pour in the egg white and stir. Spoon into the rings and press down well. Bake for 15 minutes, then leave to cool.
3. While the bases are cooling, put the gelatine in a shallow bowl, just cover with cold water and leave to soak for 10-12 minutes, until softened. Squeeze the water out of the gelatine, return it to the bowl and add 6 tbsp just-boiled water. Leave to stand until the gelatine has dissolved.
4. Put the yogurt, vanilla, food colouring and sweetener in a blender. With the motor running, carefully add the gelatine mixture and blend well. Transfer to a bowl and stir in the diced strawberries.
5. Spoon the yogurt mixture over the biscuit bases, cover with cling film and chill for 6-8 hours, or until set. To serve, loosen the edge of each cheesecake with a hot palette knife and turn out onto a plate. Decorate each one with 2 whole strawberries and a mint sprig and evenly dust over the icing sugar.