- 227 g strawberries
- 10 milk chocolate digestives
- 50 g unsalted butter, melted, plus a little extra for greasing
- 150 g 1% fat strawberry yogurt
- 200 g soft cream cheese
- 150 ml double cream
- 2 tsp icing sugar (or to taste)
Hull half of the strawberries and cut into very small pieces. Put the biscuits into a strong plastic bag and put that bag inside another bag – just to be safe! Bash the biscuits with a rolling pin or wooden spoon to make fine crumbs.
Tip the biscuit crumbs into a bowl, add the melted butter and mix together.
Tip the crumb mixture into 3 small dessert dishes that have been lightly greased with butter. Press the base down to make sure that it sticks together to form a firm base. Put into the fridge.
Meanwhile, put the yogurt and cream cheese in a bowl and mash well together with a fork. Using an electric whisk, whip the cream in another bowl until you have soft peaks.
Add the cream to the yogurt mixture with the chopped strawberries, stir together and spoon on to the biscuit bases.
Leave to set in the fridge for at least 1 hour, preferably longer. Decorate with the remaining strawberries and sprinkle over icing sugar to serve.