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
- 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
- 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.
- 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.
- 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.