Ingredients


For the Pancakes:

200g gluten and lactose free biscuits

200g lactose free cream cheese

200ml lactose free double cream

6 tbsp icing sugar

2 tsp vanilla extract

500g strawberries, halved or quartered

You will need

8 jars with lids


Serves - 4








Method


Blitz the biscuits to crumbs in a food processor or in a bowl with the end of a rolling pin. Divide the biscuit crumbs between the jars.

In a large bowl, whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped.

Tip half the strawberries and the remaining sugar into another bowl and crush with a fork to a purée.

Ripple the purée through the cream and divide between the jars.

Top each cheesecake with remaining strawberries, secure the lids and chill until ready to pack up. Transport in a cooler bag.




Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Strawberry Cheesecake in a jar