• 75 g freefrom stem ginger cookies
  • 15 g freefrom spread, melted
  • 350 g firm silken tofu
  • Zest and juice of 1 lime
  • 90 g icing sugar
  • 100 g strawberries, sliced


  1. 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. 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. 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.


    Cook’s tip: if you like, use raspberries, blackberries or blueberries instead of strawberries to finish the dessert.

Nutritional Details

Each serving provides
  • Energy 523kj 125kcal 6%
  • Fat 4.6g 7%
  • Saturates 1.3g 7%
  • Sugars 13.8g 15%
  • Salt 0.03g <1%

% of the Reference Intakes

Typical values per 100g: Energy 758kj/181kcal

Each serving provides

17.4g carbohydrate 0.2g fibre 3.3g protein

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