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    Upside-down blueberry cheesecakes


    Dinner: Serves 6
    Food units: Fruit 0.5, Indulgence 2


    • 250 g spreadable light cream cheese
    • 500 g fresh reduced-fat ricotta
    • 1 tbsp honey
    • 2 tsp vanilla
    • 300 g low-fat strawberry dairy dessert (e.g. Fruche fromage frais)
    • 250 g blueberries
    • 2 savoiardi biscuits, crumbled


    Place the cream cheese, ricotta, honey and vanilla in a large bowl. Using an electric hand-held mixer, beat on high speed until smooth and well combined. Fold in the dairy dessert and half the blueberries. 

    Divide half the remaining blueberries among four 250 ml glass tumblers. Top evenly with the cream-cheese mixture and sprinkle over the biscuit crumbs. Scatter over the remaining blueberries and serve immediately. 

    Tip: These cheesecakes can be made up to one day ahead of time; just cover and keep chilled until you are ready to serve, adding the biscuit crumbs just before serving.