Petits Coeurs à La Crème
Prep time: 10 mins Chilling time: 6-8 hours Serves 4
250g low-fat soft cheese 55g low-fat natural yogurt 2 tbsp low-fat milk 1 tsp vanilla or almond essence 40g caster sugar 225g strawberries or raspberries 4 small sprigs mint leaves
1 Blitz cheese, yogurt and milk in a blender or food processor until smooth, then transfer to a mixing bowl.
2 Add essence and sugar and mix thoroughly.
3 Spoon into four small perforated moulds lined with damp muslin and carefully smooth tops.
4 Stand moulds on a wire rack over a baking tin and leave to drain for 6 to 8 hours in a refrigerator.
5 Meanwhile, purée berries in a blender or food processor, reserving four berries for garnish.
6 To serve, turn out and encircle with the strawberry purée. Garnish with mint sprigs and reserved berries.