We’re on a roll with strawberry ideas and these are just the perfect pud for transporting to picnics, street parties, family gatherings and more. You just have to save up your jam jars in advance and make sure you start the preparations the day before you need the puds for the picnic…
Our favourites are the Bonne Maman jars, as they are slightly larger and come with the lovely matching gingham lids so compliment the puds spendidly! (Don’t let on to the guests that handy tip!)
So to the Recipe:
Yeo Valley’s chef Jaime has created this recipe for an easy yet delicious-tasting cheesecake using Yeo Valley’s 0% Fat Natural Yeogurt and Strawberry & Rhubarb Compote.
The Ingredients you will need:
- 500g 0% Fat Natural Yeogurt
- 227ml double cream
- 2 heaped tbsp icing sugar
2 drops vanilla essence
140g digestive biscuits, crushed
50g unsalted butter
- 450g Rhubarb and Strawberry Compote
1. Add a pinch of salt to the 0% Fat Natural Yeogurt and stir. Line a sieve with a clean cotton tea towel, put it on a large jug and pour the Yeogurt on the tea towel. Cover and transfer to the fridge for 24 hours.
2. The next day, line the base of a 23cm spring-form cake tin with parchment paper.
3. Melt the butter, crush the biscuits and mix them together. Pour the mixture into the cake tin, spread evenly and press it down firmly.
4. Remove the Yeogurt from the fridge (be careful not to spill the liquid in the jug) and remove the cheese that’s in the tea towel.
5. Put the cheese, cream, sugar and vanilla essence into an electric mixer and whisk until well mixed and the cream has started to form a soft whip. Do not over whisk.
6. Spread the cheese mix over the biscuit base and smooth out with the back of a spoon. Leave to chill in the fridge for 30 minutes.
7. To serve, slice the cake into wedges and spoon over the Yeo Valley Rhubarb & Strawberry Compote – or you could try our other compotes, such as Summer Berry and Apple & Blackberry.
To make these mini cheesecakes in old jam jars – just leave out the butter from the biscuit base, pipe the cheese into the jars, and top with the compote. They really will be the talk of your picnic.
You can also use the whey liquid left over from the yogurt and make bread from it… look out for a recipe soon.
So what’s your favourite portable pud for a picnic?
The Lunch Box Lady x