Blueberry & lemon cheesecake jars
Serves 4 Ready in 20 minutes, plus cooling
● 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.