These are a great low-fat alternative to a traditional cheesecake that the whole family will love! Serving these in little jars not only makes them look sweet, but also helps with portion control. They can be made ahead and defrosted as needed, so are a perfect dessert for low-fuss entertaining.
SERVES 4
50g (2oz) low-fat margarine
8 reduced-fat digestive biscuits, crushed
100ml (3½ fl oz) semi -skimmed milk
1 x 36g pack Bird's no-added sugar Dream Topping
180g (6½ oz) low-fat cream cheese
grated zest and juice of
1 lemon
75g (2¾ oz) fresh blueberries, plus a few extra to decorate
1Add the margarine to a saucepan and place over a low heat until melted. Remove from the heat and tip the crushed digestive biscuits into the pan. Stir to combine.
2Divide the 'buttered' biscuit mixture between 4 small jars or ramekins and press down firmly to form a base. Set aside.
3Add the milk and powdered Dream Topping to a mixing bowl and whisk with a hand-held electric whisk until starting to thicken.
4Add the cream cheese and lemon zest and juice and whisk again until smooth.
5Fold the blueberries through the mixture, then spoon over the biscuit bases, dividing the cheesecake mixture evenly between the jars or ramekins.
6Scatter a few extra blueberries over the top of each cheesecake for decoration.