• 200g strawberries
• 1 lemon, zested and juiced
• 170g greek yoghurt
• 250g low-fat smooth ricotta cheese
• 15g xucker
• 60ml milk
• 8 biscuits
1 Place the strawberries, lemon juice and xucker in a bowl and leave to macerate at room temperature for about 1 hour. Strain and reserve the juice.
2 Place the yoghurt, ricotta, honey and lemon zest in a medium bowl and mix well to combine.
3 Place the reserved strawberry juice and milk in a small bowl and whisk to combine. Dip the biscuits in the strawberry milk mixture just long enough to coat and absorb a little liquid.
4 Using four individual glasses, crumble one biscuit in the bottom of each glass. Add a layer of the yoghurt mixture and a layer of the strawberries. Crumble one biscuit for the next layer and continue with another layer of the yoghurt mixture and strawberries.
5 Place the glasses in the refrigerator for 1-2 hours or overnight. You could dust the tiramisu with some cacao powder if desired.