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For the raspberry sauce:
- Mix the crushed biscuits and melted butter until all the biscuits are moist, then press the mixture firmly into the bottom of eight serving glasses.
- Beat together the cream cheese, icing sugar and lemon juice until fluffy. Spoon into each of the dessert glasses, smoothing the top as much as possible.
- Combine the raspberry sauce ingredients in a food processor and purée until smooth. Strain the mixture through a mesh sieve to remove any seeds or pulp. Top each glass with a layer of raspberry sauce and refrigerate for at least one hour to set.
Per serving: 141kcals, 10.4g fat (4.9g saturated), 10.6g carbs, 3.3g sugars, 2.1g protein, 1g fibre, 0.064g sodium
Sweet thingsEasterLow sugarMother’s DayLow carbValentine’s DayLow-fatCheesecakeAmericanSpecial OccasionsNo-bakeKidsCuisinesAfternoon teaBakingFruit dessertsDinner partyMake it HealthyVegetarian
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