strawberry n vanilla cheese cake

• 100g (3½oz) reduced fat digestive biscuits
• 50g (2oz) reduced fat butter
• 5 sheets leaf gelatine
• 450g (14½oz) strawberries, hulled
• 300g (10oz) light cream cheese
• 300g (10oz) fat-free Greek yogurt
• 3tbsp caster sugar
• few drops vanilla essence
• 1tsp icing sugar

For the biscuit base, crush the biscuits in a plastic bag to make fine crumbs.

Melt butter in a small pan and stir in the biscuits. Divide between 6 individual silicone cake moulds or cupcake cases and pack down with the end of a rolling pin. Place in the fridge for 15 minutes to set (put moulds on a tray so they are easy to move around).

Place gelatine in a small pan with 4tbsp of water. Soak for 10 minutes until softened, then heat very
gently until melted. Do not boil. Remove from heat.

Put 150g (5oz) strawberries in a food processor or liquidiser with the cream cheese, yogurt, sugar and vanilla. With the machine running, pour on the gelatine in a thin stream until smooth.

Pour over biscuit mix and set for 3 hours in the fridge.

Make the strawberry sauce by blending another 150g (5oz) of strawberries in a clean food processor or liquidiser with the icing sugar. Blend until smooth. If liked the sauce can be boiled to reduce it and make it jammier in texture.

To turn out, run a knife around the inside of each mould and invert onto a tray, peeling off moulds. Top with halved strawberries and coulis.