Blueberry cheesecake pots
These eyecatching individual puds make brilliant dinner party desserts - and are dead easy to put together
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 mins
- Mix the mascarpone, double cream, icing sugar, lemon juice and zest together. Make alternative layers of cheescake and blueberry mix in each glass and serve.
Per serving
599 kcalories, protein 4.0g, carbohydrate 44.0g, fat 46.0 g, saturated fat 27.6g, fibre 1.1g, salt 0.59 g
Recipe from olive magazine, July 2006.
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http://www.bbcgoodfood.com/recipes/4157/
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 mins
Ingredients
- 150g blueberries , cooked with 2 tbsp of caster sugar for 2-3 minutes and cooled
- 5 digestive biscuits , whizzed in a processor with 25g melted butter and pressed into the bottom of 4 glasses and chilled
- 250g tub of mascarpone
- 4 tbsp double cream
- 4 tbsp icing sugar
- 1 lemon , zested and juiced
Per serving
599 kcalories, protein 4.0g, carbohydrate 44.0g, fat 46.0 g, saturated fat 27.6g, fibre 1.1g, salt 0.59 g
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