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Lime and Strawberry Dessert Shots

This gluten- and dairy-free alternative to a traditional cheesecake is served in little shot glasses. http://www.sainsburys-live-well-for-less.co.uk/recipes-inspiration/recipes/lime-and-strawberry-dessert-shots/

75g freefrom stem ginger cookies
15g freefrom spread, melted
349g pack Mori-Nu® firm silken tofu
Zest and juice of 1 lime
90g icing sugar
100g strawberries, sliced

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.
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.
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.
No shot glasses to hand? Use small ramekins or small coffee cups for these creamy desserts.