It's berry season and last night my husband and I bought some fresh strawberries and raspberries and as soon as the kids saw them, they wanted a dessert, so I made it!!!

This raspberry sweetener recipe is made with fresh strawberries, digestive biscuits, and fat-free Greek yogurt mixed with a little lemon juice for an extra refreshing flavor, as described by Kirsty. 

Using a slightly stale digestive biscuit in this recipe is a great way to save money.
These mini cheesecake utensils are perfect for serving to your kids, even those who hate fruit, as well as to friends as a guilt-free treat.

Here is a list of all the ingredients used in this dessert:

• I used a light digestive biscuit.
• Condensed milk.
• Vanilla extract.
• Light cream cheese.
• Greek yogurt.
• berries & strawberries.

* How to prepare:

• Step 1 - In a plate, crumble 75 grams of light digestive biscuits. Distribute the crumbs evenly among six wine glasses or small glasses.
• Step 2 - In a mixing bowl, mix 200g lightened condensed milk, zest and juice of one lemon, and 1 teaspoon vanilla extract until well combined, stirring until sauce thickens, about 5 minutes. 
• Step 3 - In a separate bowl, whisk 150g of light cream cheese and 150g of fat-free Greek yogurt until smooth, then mix with the condensed milk until well combined.
• Step 4 - Next, pour the creamy mixture over the biscuits and set them aside.
• Step 5 - Leave at least 30 minutes to 1 hour to cool.
• Step 6 - Slice 250g of fresh strawberries and raspberries and mix them with 3 tablespoons of strawberry jam before spreading the fruit over the cheesecake to serve. 

Enjoy it !