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Lemon cup 'cheesecakes'
Serves: 6
Prep time: 15 minsTotal time: 
/ Photograph by Martin Poole
Lemon cup 'cheesecakes'
Serves: 6
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
415Kcal
Fat
31gr
Saturates
20gr
Carbs
28gr
Sugars
23gr
Fibre
1gr
Protein
4gr
Salt
0.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 6 tbsp icing sugar
- juice from 1 large juicy lemon, plus a little zest, to serve
- 300ml double cream
- 300ml thick, authentic Greek yogurt
- 6 ginger snaps
- 6 generous tbsp mixed summer berries
Step by step
- Dissolve the icing sugar in the lemon juice. Whip the cream to soft peaks and mix with the yogurt and the lemon mixture.
- Crumble the 6 biscuits into 6 cups or glasses, followed by a spoonful of fruit in each. Top with the cream and sprinkle lemon zest on top. Chill before eating.