I’m on a run with sweet recipes at the moment – but go on, have one more, it’s the last few days of August after all! These FODMAP friendly summer fruit white chocolate cheesecake pots (now that’s a mouthful) are perfect for the end of summer, when only the simplest of recipes will do. A delicious way to enjoy the abundance of seasonal fruit at farmer’s markets or on supermarket shelves, arm yourself with a spoon and get ready to grin. I like to make this pud a self assembly affair, and after preparing the components, to let people make up their own bowls. You might love a high ratio of biscuit to cheesecake filling for example, but your friend might be a less biscuit, more fruit and just a smidge of cheesecake filling kinda-gal. Harping back to my favourite saying (especially when it comes to the FODMAP diet and intolerances), it’s all about customising things to suit YOU.
When it comes to the components, you’ve got just three to take care of:
Simple! Ah and a final sprinkle of white chocolate on top, if you feel like it. Low in FODMAPs and gluten free, this recipe is such a crowd pleaser. Hope you enjoy and happy last days of summer.
25g, or 4 squares, of white chocolate is said to be low FODMAP by Monash University so 150g divided by 6/8 should be fine if you’re in the elimination phase of the diet. However if you need to avoid lactose, please do swap it for dairy free or lactose free white chocolate – just watch out for inulin which is high FODMAP and often sneaked into free-from bars
I haven’t added any sugar into the berries as the white chocolate cheesecake mix and biscuits are already quite sweet, plus if you’re using ripe berries they should be sweet too – but you do you, you know
200g gluten free biscuits
300g ripe FODMAP friendly summer fruits such as strawberries and blueberries, hulled and halved if needed
150g white chocolate, reserve 50g for people to grate on top
200g lactose free cream cheese
200g lactose free Greek yogurt
3 tablespoons caster sugar
1/2 teaspoon vanilla extract, optional
Place the biscuits into a reusable sandwich bag or between two pieces of parchment and lightly bash with a rolling pin until you have chunky crumbs. Pour into a bowl. Put the berries in a pan over a low heat and cook with a splash of water for 4-5 minutes, or until slightly broken down and starting to become jammy. Allow to cool slightly while you prepare the ‘filling’.
Slowly melt 100g of the white chocolate in a bowl over a small pot of simmering water. Put the cream cheese in a large mixing bowl and add the cooled white chocolate, yogurt, sugar and vanilla extract if using. Beat all the ingredients together until you get a light, smooth mixture.
Lay out the fruit, crumbs, cheesecake mixture and remaining chocolate in separate bowls and allow people to build their own desserts. Alternatively in one big bowl, place the biscuit crumbs followed by the cheesecake filling. Next, top with the fruit and a good grating of white chocolate (or chocolate curls if you’re feeling fancy) and make swirls with the back of a spoon to decorate.
I love seeing what you’ve created – so if you make this recipe (or any other from this site) please take a photograph and tag me @shecanteatwhat or with #shecanteatwhat and #fodmapfriendlykitchen on social!