This is very much primal, rather than paleo, but it works a treat. Cheesecake is perhaps the pudding I miss most with all that creamy deliciousness, however the base was never the thing that really mattered to me – it was the topping. So I found myself wondering, what if I just put the topping into smart glasses as a free-standing dessert of its own?
This was a first attempt and it really does taste like a cheesecake with the Mascarpone bringing out the cheesiness of a good cheesecake. It also reacts better with me than most since it doesn’t actually have any cream in it and therefore doesn’t have that heavy clagginess that a more cream-based dessert creates for me.
If you aren’t averse to dairy then give this a go. Once you’ve mastered it you can actually do almost anything with the fruit instead of strawberries. Blackberries or raspberries, perhaps.
Ingredients (makes 6 small glasses):
200g plain Greek yoghurt
4 tbsp runny honey
1 tsp vanilla essence
227g strawberries, roughly chopped
4 small sheets gelatine or 11g sachet powdered gelatine
handful flaked almonds, lightly toasted (optional)
- If using gelatine sheets, follow the preparation instructions. Usually it involves something like laying out in a flat dish, covering with cold water (must be cold or the gelatine won’t act properly) and soaking for about 5 minutes until a little expanded and starting to wrinkle. If the sheets are overlapping then move them about from time to time to make sure the water is getting to every surface.
- Meanwhile, put the mascarpone, yoghurt, honey and vanilla essence in a large bowl and beat together until smoothly combined.
- In a small pan, put a couple of tablespoons of water (enough to cover the bottom). If using the gelatine sheets, squeeze them out of their soaking water, or sprinkle the gelatine sachet over the water. Stir over a low heat until the gelatine is dissolved.
- Pour the gelatine liquid over the cream cheese mix, add the strawberries and stir together until well combined.
- Spoon the mixture into 6 glasses, smooth the tops and refrigerate until set.
- If you’re feeling artistic, sprinkle some toasted almond flakes over the top to decorate before serving or add a small whole strawberry (or a quarter of a larger one).