Five-a-day treats: Stripey strawberry yoghurt cake

This is a quick and healthy version of a cheesecake in a jar. 

For 4 jars

Ingredients:

250 g digestive biscuits
100 g melted butter
500 g pot of full fat Greek yoghurt
400 g punnet of strawberries, sliced
4 jam jars

long handled spoons to eat

Method:

- crush the biscuits in a food processor - if you don't have one, place them in a freezer bag and smash them with a rolling pin
- mix with the melted butter
- spoon some of the mixture into a jar and flatten it with the back of the spoon - it should be about 1.5 cm thick
- then spoon in some yoghurt, arrange a layer of strawberries on top, then one more layer of yoghurt and one more of strawberries

- chill in the fridge or eat right away

And a few tips:

- if you want really nice stripes, go easy on the yoghurt, and pack in plenty of strawberries

- as more berries are going to come into season, stripes of raspberries and blueberries or blackberries will make it even prettier

*The bold text in the recipe shows the steps that the Little Chefs did (with supervision).*