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.
YOU WILL NEED
- 1½ cups (375 ml) water
- 1½ cups (375 ml) plain yoghurt
- 2 T (30 ml) fresh lemon juice
- 1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
- ½ cup (125 ml) fresh cream
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.
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.