Blueberry cheesecake pots

Much to my girls’ disappointment, I’m not much of a dessert person. While I’ll occasionally make a batch of ice cream or throw together an apple crumble, it’s generally fruit, yogurt, fruit-and-yogurt, or maybe a biscuit on the dessert menu around here – none of which generate much enthusiasm.

So it was a pleasant surprise to see their excitement when I produced these little blueberry cheesecake pots the other day – which are essentially fruit, yogurt, and a biscuit. The power of presentation – and added sugar and fat of course…;-)

Blueberry cheesecake pots
(makes 6)

• 250g blueberries
• 2 Tb caster sugar
• 2 tsp lemon juice
• 1 Tb water
• 12 digestive biscuits, crushed
• 3 Tb butter, melted
• 150g mascarpone cheese
• 50g Greek yogurt
• 1 Tb icing sugar (or to taste)
• 1 tsp lemon zest

1. In a small pot over a medium flame, bring the blueberries, caster sugar, lemon juice and water to a simmer. Cook for several minutes, stirring occasionally, until thickened. Remove from heat and leave to cool.
2. In a mixing bowl, combine the digestive biscuits and melted butter. Divide the mixture between six small serving glasses, pressing down lightly. Chill for twenty minutes.
3. Combine the mascarpone, Greek yogurt, icing sugar and lemon zest. Divide equally between the serving glasses. Top with a layer of cooled blueberry compote and chill until ready to serve.

Tags: blueberries, mascarpone, vegetarian