Blueberry cheesecake jars
If you love cheesecake you'll adore these cute blueberry cheesecake jars. This recipe is a healthier take on regular cheesecake and is the perfect low-calorie dessert. It's also high in calcium and has an option to make it gluten free.
Serves: 4 (makes 4 x 250ml jars)
Time to make: 30 mins
Total cost: $7.20 / $1.80 per serve
(at time of publication)
Ingredients
- 3 gingernut biscuits, crushed
- 115g Philadelphia Extra Light spreadable cream cheese
- 1 ¼ cups low-fat plain yoghurt
- 2 tablespoons icing sugar
- 1 teaspoon vanilla paste
- 1 cups fresh or frozen blueberries
- 2 tablespoons reduced-sugar blueberry jam
- 1-2 teaspoons grated dark chocolate (optional), to decorate
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Instructions
1 Crush biscuits in a food processor or smash with a rolling pin. Divide crumbs between jars.
2 Mix cream cheese, yoghurt and icing sugar together with vanilla paste.
3 Mix blueberries with jam and heat for a few minutes until juices of blueberries begin to run.
4 Roughly swirl blueberries into cream cheese mix. Spoon onto crumbs. Decorate with a little grated chocolate, if desired. Seal lid and chill.
Variations
Make it gluten free: Use gluten-free gingernut biscuits and check icing sugar and chocolate are gluten free.
HFG tip
Cheesecake jars will keep for two days in the fridge.
Nutrition Info (per serve)
-
Calories 189cal
-
Kilojoules 790kJ
-
Protein 9g
-
Total fat 3g
-
–Saturated fat 2g
-
Carbohydrates 30g
-
–Sugars 24g
-
Dietary fibre 2g
-
Sodium 150mg
-
Calcium 280mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
