The photo below shows the strawberries with a mix of yoghurt and cream, perhaps a treat for Sunday breakfast, but you can go a step further and make Cheesecake strawberries as you will get all the flavors of eating a cheesecake into a bite, perfect to end a meal without overeating…
You will need
500g fresh strawberries, washed and hulled
100g double cream
100g greek yoghurt and if you on the island, use local. Its just as good and a praction of the price.
OR swap with
200g cream cheese beaten
1 spoon honey or carob syrup
A few drops vanilla extract
6 digestive biscuits
100g ground nuts, I used pistachio
Cut a small piece off the tip of the strawberries so that they will stand on a plate. Save the tip.
Use a paring knife to hollow out a small whole in the centre of each strawberry
Beat the double cream and when it thickens add the yoghurt.
Add the carob syrup or nozzle and mix in until its consistent.
Fill a disposable piping bag with the mixture.
Snip only a small part of the tip off.
Fill up each strawberry with the mix.
Crush the digestive biscuits to a fine powder and sprinkle each strawberry with the biscuits and top with ground nuts. I love pistachios both in flavor and for color contrast.
You can either serve them as they are or cover the strawberry with the tip that you have cut off previously.
Refrigerate before serving.