Frozen Cheesecake-Style Strawberries

📝 Ingredients

• 24 large strawberries (about 20 g each)
• 75 g plain cream cheese (full-fat)
• 150 g plain skyr, 0 % fat
• 15 g icing sugar (2 tbsp)
• ½ tsp vanilla extract
• ½ unwaxed lemon (the zest and 1 tsp juice)
• 4 butter biscuits (about 35 g)

🍴 Utensils

• Paring knife
• Melon baller
• Bowl and spatula
• Freezer bags
• Rolling pin
• Baking tray and baking paper

📖 Steps

1. Quickly rinse the strawberries under cold water before hulling them, then dry them carefully one by one with kitchen paper. They must be perfectly dry, or the filling will slide off and the biscuit won't stick.
2. Cut the top off each strawberry 5 mm below the stalk to get a flat surface. Hollow out the inside with the tip of a small knife or a melon baller, leaving a 5 mm wall. Cut a thin slice off the pointed end so they stand upright.
3. In a bowl, beat the cream cheese with the icing sugar using the spatula until smooth, then fold in the skyr, vanilla, grated zest and the spoonful of lemon juice, without overworking the filling so it stays firm.
4. Spoon the filling into a freezer bag, snip off a corner 1 cm across and pipe it into each strawberry, forming a dome that sticks out about 1 cm. If you don't have a bag, simply fill the strawberries using two teaspoons.
5. Seal the butter biscuits in a second freezer bag and crush them with a rolling pin to fine crumbs, with no large pieces. Tip the crumbs into a shallow bowl.
6. Turn each strawberry upside down and dip the dome of filling into the biscuit crumbs, pressing very lightly, then stand it upright, filling side up, on a tray lined with baking paper.
7. Put in the freezer for 1 hour, until the filling is firm and the strawberry just frozen. Beyond 1 hour 30 minutes they become too hard: in that case, take them out 10 to 15 min before eating, 8 per person.