Foodie Tuesday from Archer Pilates Los Angeles: SKINNY CHEESECAKE WITH STRAWBERRIES

Summer is here and strawberries are in season!  It’s the perfect time to make those light, summer desserts for those times you need a little something to satisfy those cravings.  These parfaits use Greek yogurt and fresh strawberries for a sweet summertime treat.  Better make extra as they are bound to go fast!

  • Author: Christina from Dessert for Two
  •  Prep Time: 4 hours
  •  Cook Time: 30 mins
  •  Total Time: 4 hours 30 mins
  •  Yield: 2 servings
  •  Category: gluten free, dessert, kid friendly

INGREDIENTS

  • 1 cup 2% plain greek yogurt
  • 1/3 cup white sugar
  • 1/2 teaspoon vanilla bean paste
  • 1 large egg
  • 1 1/2 teaspoon of cornstarch (or arrowroot)

STRAWBERRY TOPPING:

  • 2 cups strawberries, sliced
  • splash of water
  • drizzle of honey
  • extra yogurt, for garnish

 

INSTRUCTIONS

  1. Preheat the oven to 375 degrees and fit two mini 1-cup jars into a baking dish. Fill the baking dish with water so the water comes up the sides of the jars about 1″. Set aside.
  2. In a mini food processor, combine the yogurt, sugar, egg, vanilla, and cornstarch. Pulse until well blended.
  3. Divide the mixture between the jars and bake for 23-26 minutes – the tops will appear set and may even start to turn very light brown.
  4. Cover the jars and chill in the fridge for at least 4 hours.
  5. Meanwhile, make the strawberry topping in a small saucepan, combine the sliced strawberries with a splash of water.
  6. Cook over medium heat until they collapse and the sauce starts to thicken, about 5 minutes.
  7. Remove from heat and stir in honey to taste.
  8. Let the strawberry sauce cool, then divide it evenly on top of the cheesecake jars.
  9. Garnish with extra yogurt and more fresh strawberries.

NOTES

This recipe is from the cookbook Sweet & Simple by Christina Lane

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