150g/5¼oz mixed raspberries, blueberries, and strawberries
1 tbsp golden caster sugar
1 lemon, zest and juice
4 gluten/dairy free ginger cookies
1 tbsp lactose free butter
2 tbsp icing sugar
125g/4½oz lactose free cream cheese
Heat the berries, caster sugar and one tablespoon of the lemon juice in a small pan, stirring well to combine, for 3-4 minutes, or until the sugar has dissolved and the berries have broken down. Set aside to cool.
Place the gluten/dairy free cookies into a freezer bag and crush using a rolling pin until they resemble breadcrumbs.
Melt the lactose free butter in a small saucepan over a low to medium heat.
Mix together the crushed cookies and melted lactose free butter in a bowl until well combined.
Spoon the mixture into the bottom of two large serving glasses.
Place the lactose free cream cheese into a large mixing bowl and fold in the lemon zest, remaining lemon juice and icing sugar.
Spoon the lactose free cream cheese into the glasses, then spoon over the berries and juice. Serve immediately.