300g fresh ricotta*
170g tub of Chobani Lemon flavoured Greek yoghurt
1 egg white
1 tbs honey**
100g blueberries (fresh or frozen)
Preheat oven to 180C. Place all ingredients except blueberries in a bowl and with an electric mixer, beat on low speed until well combined. Increase speed to high and beat for a further minute or so until quite smooth. You can use a food processor if you prefer.
Gently stir blueberries through with a spoon. If you’re using frozen berries, defrost them first and then drain off any liquid before adding them. Divide the mixture evenly between four ovenproof ramekins or individual soufflé dishes. Place the dishes into a baking dish and carefully pour in enough water to come halfway up the sides of the dishes.
Bake for 25-30 minutes –they should be beginning to brown slightly on top and be firm to touch in the centre. Allow to cool in the baking dish, then refrigerate for at least a couple of hours.
Serve in the dishes with extra blueberries on top and some honeyed Greek yoghurt in a small dish on the side.
You can oil the ramekins first and attempt to turn the cheesecakes out onto plates, but I find that sometimes it works, and sometimes I end up with a disaster…so I don’t bother any more.
*I used full fat ricotta because I prefer the texture and taste, but you could switch in low-fat if you’d rather.
**If you prefer, you could use a couple of teaspoons of Natvia or other sweetener in place of the honey. It won’t taste the same though.
Nutrition stats per serve:
I’m participating in screen-free week, so I’m not really here (shh…). All of my posts this week have been written in advance and set to publish each day for your information and entertainment. ;o)