this week’s recipe has been chosen to provide a delicious dessert for those with a food intolerance.
“There are many in our community who have food intolerances which can be very restricting when you get fed up eating the same foods all the time,” said Sainsbury’s Try Team member, Arlene Thompson.
“This gluten, wheat and dairy-free alternative to a traditional cheesecake is served in little shot glasses - it looks great and tastes amazing, too,” she said.
Lime and strawberry dessert shots
75g freefrom stem ginger cookies
15g freefrom spread, melted
349g pack Mori-Nu® firm silken tofu
Zest and juice of 1 lime
90g icing sugar
100g strawberries, sliced
1. 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.
2.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.
3.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.
If you like, use raspberries, blackberries or blueberries instead of strawberries to finish the dessert.
No shot glasses to hand? Use small ramekins or small coffee cups for these creamy desserts.