Whole Strawberries with Yoghurt Cheesecake Dipping Sauce

This dipping sauce is a real standby during the summer months. It will keep for a week and is also delicious mixed into milkshakes and smoothies or served at brunch over fresh fruit.



Measure the water, yoghurt and lemon juice into a medium size mixing bowl. Sprinkle the Cheesecake Mix over and beat until well blended.

In a smaller mixing bowl, whip the cream until soft peaks form. Using the same beaters, re-whip the cheesecake mixture until smooth. Gently fold the whipped cream into the cheesecake mixture using a spatula or metal spoon and stir until evenly blended.

Cover and refrigerate. Dish into individual bowls for serving.

To serve:

1 kg strawberries, rinsed but keep them whole with the green stems on. Serve each guest with some strawberries and a bowl of dipping sauce. Grind black pepper over the strawberries at the table to intensify their flavour.

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