Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to serve 3 or 4 people :-

225 g (8 oz) small, even-sized, hulled and washed, fresh strawberries or other berries

150 ml (5 fl oz) double cream

225 g (8 oz) tub Quark low fat cream cheese at room temperature

2 tablespoons icing sugar to taste


Use one teacup, dariole, large ramekin, or similar mould per person.

Use a sheet of cling film large enough to line a mould with an overhang all round the rim.

Similarly line the other moulds with cling film.

Place a few small berries, point side down, in the bottom of each lined mould.

Whip up the double cream in a bowl until just stiff.

In another large bowl, blend the cream cheese with half the icing sugar.

Carefully fold in the whipped cream. Adjust the taste with more icing sugar if required.

Place about one tablespoon of the mixture on top of the berries, in the bottom of one mould, and carefully level off the mixture.

Arrange a further layer of berries around the edge of the mould, on top of the cream mixture.

Cover with a final spoonful of the mixture, and smooth off until level with the rim.

Carefully enclose the mixture with the cling film that was overhanging the rim.

Repeat this process with the remaining moulds, mixture, and berries.

Chill the puddings for at least one hour in the fridge. They will keep there for 3 days if necessary.

To serve, peel back the cling film from the top of each mould.

Place an inverted service plate over each mould, and invert them together.

Carefully remove the moulds and peel away the cling film from the towers.


225 g (8 oz) hulled and washed fresh strawberries or other berries

2 tablespoons icing sugar

Place the prepared fruit and the icing sugar in a food processor, or the beaker of a hand blender.

Whiz until the fruit is puréed. If using raspberries, sieve the purée to remove the pips.