Quick blueberry tiramisu

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

300g fresh or frozen blueberries
1 tablespoon sugar
6 savoiardi biscuits (Italian sponge fingers), cut in 3cm pieces
200g extra-light ricotta cheese
150g low-fat vanilla yoghurt
50g extra fresh blueberries
40g white chocolate, grated

Instructions

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1 Place berries and sugar in a small saucepan over a low heat. Cook for 2-3 minutes or until softened. Dip biscuit pieces in syrup and divide among 4 glass tumblers. Top biscuits with warmed berries and syrup.

2 In a medium-sized bowl beat ricotta and yoghurt until smooth. Spoon over berries. Top with extra blueberries and sprinkle with grated chocolate.

Variations

Make it gluten free: Use gluten-free sponge fingers and check yoghurt and chocolate are gluten free.

HFG tip

Check out these other 20-minute (or less!) sweet treats.

Nutrition Info (per serve)

Calories 230 cal

Kilojoules 960 kJ

Protein 9 g

Total fat 6 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 30 g

Dietary fibre 1 g

Sodium 150 mg

Calcium 220 mg

Iron 2.5 mg

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.

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