- 75 g freefrom stem ginger cookies
- 15 g freefrom spread, melted
- 350 g firm silken tofu
- Zest and juice of 1 lime
- 90 g icing sugar
- 100 g strawberries, sliced
Put the cookies into a plastic bag and, using a rolling pin, crush until they are fine crumbs. Alternatively, you can whizz them in a food processor. Tip into a bowl with the melted spread, and mix together. Divide between 8 x 50ml shot glasses and press evenly into the base. Chill in the fridge while you make the filling.
Whizz the tofu, lime zest and juice and icing sugar in a blender until smooth. Transfer to a disposable piping bag and snip off the end.
Pipe the mixture into the shot glasses, leaving 3mm clear at the top. Decorate with the strawberries and leave in the fridge until ready to serve.
Cook’s tip: if you like, use raspberries, blackberries or blueberries instead of strawberries to finish the dessert.