A no-bake cheesecake built on store-bought shortbread and set with yogurt instead of cream cheese, this needs nothing but time in the fridge to come together. The yogurt's live cultures and tang make it lighter than traditional versions, and strawberry flavour runs through every layer.

Serves 2. 25 minutes, 12 at the stove.

About 820 calories a serving, 13 g protein, 76 g carbohydrate, 53 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Crush six ounces of shortbread into crumbs, then mix with two tablespoons of melted butter until the mixture holds together when pressed. Press into the bottom of two small bowls or jars and refrigerate while you make the filling.
2. Whip one-half cup of heavy cream to soft peaks using a whisk or fork, working over a bowl of ice to keep it cold while you work.
3. Fold one cup of strawberry yogurt gently into the whipped cream in two additions until just combined and no streaks remain, taking care not to deflate the cream.
4. Spoon the yogurt mousse over the shortbread crusts and smooth the tops, then cover and refrigerate for at least two hours or up to overnight until the dessert is set enough to eat with a spoon.120 min

Note Swap the shortbread for crushed digestive biscuits mixed with butter if preferred. Covered in the fridge, this keeps for one day. Serve alone or with a small glass of cold milk poured over, or crumble more shortbread on top just before eating.