Blue­berry & lemon cheese­cake jars

Serves 4 Ready in 20 min­utes, plus cool­ing

Scottish Daily Mail - - Exlcusive Slimming World Recipes -

● 1 level tbsp low-fat spread

● 3 re­duced-fat di­ges­tive bis­cuits

● 3½ level tbsp sweet­ener gran­ules

● 100g ex­tra-light soft cheese

● 300g plain quark

● Finely grated zest and juice of 1 un­waxed lemon

● 200g blue­ber­ries

● 1 level tsp ar­row­root

Melt the spread in a small saucepan over a low heat. Crush the bis­cuits in a seal­able food bag and stir them into the melted spread with ½ level tbsp sweet­ener.

loosely spoon the mix­ture into 4 x 200ml jars of some sort. Beat the soft cheese, quark, lemon zest, 2 tbsp lemon juice and 2 level tbsp sweet­ener to­gether in a bowl un­til smooth.

Spoon this mix­ture on top of the bis­cuit crumbs. Put the rest of the lemon juice into a small saucepan with 150g blue­ber­ries and the re­main­ing sweet­ener.

Bring to a gen­tle sim­mer over a low heat and cook for 2 min­utes or un­til the berries have just burst. Mix the ar­row­root with 1tsp cold wa­ter, stir it into the blue­ber­ries and sim­mer for a few sec­onds un­til thick­ened.

Re­move from the heat and set aside to cool. Spoon the cooled blue­ber­ries on top of the cheese­cake mix­ture and dec­o­rate with the re­main­ing blue­ber­ries to serve.

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