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Photo of Upside-down strawberry cheesecake pots by WW

Upside-down strawberry cheesecake pots

4
Points®
Total Time
3 hr 20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
Strawberries topped with a creamy yoghurt, ricotta and vanilla layer, sprinkled with toasted pecans and oats.

Ingredients

Fresh strawberries

125 g, finely chopped

Granulated stevia sweetener

6 tsp, (1½ tbs)

Vanilla bean extract, alcohol free

1 tsp

Extra light cream cheese

220 g

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Reduced-fat ricotta cheese

½ cup(s)

Pecans

4 piece(s), (2 tbs) chopped, toasted (see Notes)

Rolled oats, dry

7 g, (1 tbs)

Instructions

  1. Divide strawberries among four ½-cup (125ml) capacity glasses.
  2. Process stevia, vanilla, cream cheese, yoghurt and ricotta in a food processor until smooth. Spoon cream cheese mixture over strawberries.
  3. Sprinkle with combined pecans and oats. Cover and place in fridge for 3 hours or until chilled. Serve.

Notes

To toast pecans, toss them in a small non-stick frying pan over medium heat until golden. You can also toast the oats if you wish – just toss them in the pan with the pecans. You can use fresh raspberries or blueberries instead of strawberries.

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