The ThinSlim Kitchen Dessert

Strawberry Cheesecake Biscotti Cups

Lemon cheesecake cream, fresh strawberries and chocolate chip biscotti crumbs in four small glasses. Add the crumbs just before you serve for a crisp finish.

Strawberry Cheesecake Biscotti Cups
Prep
20 min
Cook
0 min
Total
20 min
Serves
4

Ingredients

Four small dessert glasses. Ready in about 20 minutes with softened cream cheese.

  • ThinSlim 2 oz ThinSlim Foods CooKETOs Biscotti Bites Chocolate Chip
  • 4 oz cream cheese, softened
  • 1/2 cup plain whole-milk Greek yogurt
  • 2 tbsp powdered sugar substitute labeled as a 1:1 sugar replacement, plus more to taste
  • 1/2 tsp vanilla extract
  • 1 tsp finely grated lemon zest
  • 1 cup fresh strawberries, hulled and diced

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Made with ThinSlim. Figures are the product label, not the finished dish.

ThinSlim

CooKETOs Biscotti Bites Chocolate Chip

$6.49

Per
about 8 cookies (32g)
Calories
160
Net carbs
1g
Protein
4g
Fiber
3g

Product details and full label

Method

  1. Pat the strawberries dry before you dice them.
  2. Place the biscotti bites in a sealed bag. Crush them into coarse crumbs with a rolling pin.
  3. Beat the cream cheese with the powdered sugar substitute until smooth.
  4. Add the yogurt, vanilla and lemon zest. Beat briefly until the cream is smooth. Taste and adjust the sweetness if needed.
  5. Divide half the crumbs among four small glasses.
  6. Spoon half the cream over the crumbs. Divide half the strawberries among the glasses.
  7. Repeat with the remaining cream and strawberries. Scatter the remaining crumbs over the top. Serve immediately.

Tips

Use a powdered 1:1 sugar substitute. Concentrated drops or powders need different amounts.
For advance preparation, refrigerate the cream and diced strawberries in separate covered containers. Keep the crumbs dry. Assemble just before you serve.
The cream cheese must be soft enough to beat smoothly. Cold lumps remain visible in the finished cream.

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