Lemon cream cheese pie
Our fuss-free lemon cream cheese pie makes a perfect dessert for al fresco gatherings. Simply cut into six squares or 12 fingers to serve
10-minute berry dessert
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300-350g mixed frozen berries
- 2 tbsp caster sugar
- 8 tbsp Greek yogurt
- 6 tbsp double cream
- ½ tbsp soft light brown sugar
- ginger biscuitsto serve
Nutrition: per serving
- kcal453
- fat34g
- saturates21.3g
- carbs29.1g
- sugars28.6g
- fibre2.4g
- protein6.6g
- salt0.3g
Method
step 1
Tip the frozen berries into a pan over a low heat with the caster sugar and heat until the berries are soft and juicy (add more sugar if you need more sweetness).
step 2
Tip into a sieve and push the mixture through, leaving the seeds and rough pulp behind. Spoon into four glasses.
step 3
Mix the Greek yogurt with the double cream and add this to the berry layer (don’t worry if the berry purée comes up the sides).
step 4
Sprinkle the sugar onto the top of each and chill until needed. Serve with ginger biscuits.
