14 Strawberries
150 g Feta cheese; diced
150 ml Sheeps yoghurt
2 tb Caster sugar
1 tb Fresh mint; chopped
FOR THE STRAWBERRY SAUCE
10 Strawberries
2 ts Caster sugar
1 Slice 4 strawberries lengthways and arrange, pointing upwards, against
the sides of two 3 cooking rings. Reserve four strawberries for decoration.
2 Finely dice the leftover strawberries. Stir together the diced
strawberries, feta cheese, yoghurt, sugar and mint. Pour the mixture into
the centre of the rings and refrigerate to set.
3 For the Sauce: Put the strawberries in a blender along with the sugar and
blitz until smooth.
4 Remove the cooking rings carefully from the cheesecakes. Arrange the
remaining strawberries on and around the cheesecakes. Halve if large and
leave the stalk on for decoration. Drizzle the sauce around the side of the
plate.
Yields
2 servings