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- 75 g ginger cookies
- 15 g butter, melted
- 350 g firm tofu
- Zest and juice of 1 lime
- 90 g icing sugar
- 100 g 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.