What’s for dessert? Sweet and simple sensations

PREP TIME: 10 MINS (+ COOLING AND CHILLING) COOK TIME: 10 MINS SERVES 8 (AS AN OCCASIONAL DESSERT)

125g blueberries

Pinch ground cinnamon Grated zest and juice

of 1 lemon

2 Tbsp caster sugar

1 tsp cornflour mixed to a

paste with 1 tsp cold water 200g light cream cheese,

at room temperature

150g low-fat Greek-style

natural yoghurt

1 tsp vanilla extract 4 digestive biscuits, crumbled 4 Tbsp demerara sugar

1 Place the blueberries, cinnamon, lemon juice and 1 Tbsp of the caster sugar in a small saucepan. Cook, covered, for 5 minutes or until the berries are soft and juicy. Add the cornflour paste and cook, stirring, until thickened. Divide the blueberries between 8 small heatproof dishes and leave to cool for 10 minutes.

2 Whisk the cream cheese, yoghurt, vanilla and lemon zest with the remaining caster sugar in a medium bowl. Add the crumbled biscuits to the dishes and top with the cheesecake mixture. Cover and put in the fridge for 1 hour to chill.

3 Preheat grill to high. Sprinkle each cheesecake with 2 tsp demerara sugar, then mist with a water spray – this helps to speed up the caramelisation. Place under the grill for 1-2 minutes or until the sugar has melted, or use a cook’s blowtorch. Return the dishes to the fridge to chill for 30 minutes or for up to a day, before serving.