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Creamy Strawberry Pots

Mouthwatering Creamy Strawberry Pots, that's what we've just ordered up with this recipe! Combined and topped with fresh strawberries, this fruit creation is not to be missed! TIP: Have all the ingredients at room at temperature before you begin. The strawberry mixture and gelatine should be the same temperature when combining.

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Serves: 4

Prep: 20 minutes (+ refrigeration)


30 g sugar-free digestive biscuits

1 tablespoon butter, melted

1 teaspoon powdered gelatine

1 tablespoon boiling water

250 g strawberries

70 g ricotta

95 g Greek-style yoghurt (1/3 cup)

100 g silken tofu

50 g Natvia (1/4 cup)

3 tablespoon lemon juice

1 teaspoon vanilla extract


  1. Place biscuits in a medium resealable plastic bag; seal. Using a rolling pin, roll over biscuits to crush finely.
  2. Combine crushed biscuits and melted butter in a small bowel. Divide the mixture evenly among four 1/2 cup (125ml) serving glasses. Gently press biscuit mixture into bases of glasses. Refrigerate while preparing the strawberry mixture.
  3. Sprinkle gelatine over the boiling water; stir until dissolved. Cool for 5 minutes.
  4. Reserve two of the strawberries. Process ricotta, yoghurt, tofu, Natvia, remaining strawberries, juice and vanilla in a food processor until smooth. Add gelatine mixture; pulse to combine.
  5. Pour strawberry mixture evenly into glasses. Refrigerate for 4 hours or until firm.
  6. To serve, cut reserved strawberries into thin wedges and scatter over the top of the pots.
Carbs Pro Fats Energy KJ Calories Serving size
12.7g 6.9g 7.4g 646 154 160g

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