Diabetic Living Australia – March-April 2019

NUTRITION INFO

PER SERVE 733kJ,

protein 4g, total

fat 8g (sat. fat 5g),

carbs 21g, fibre 1g,

sodium 146mg

• Carb exchanges 1½


• GI estimate
  medium

BLUEBERRY

CHEESECAKE

BRÛLÉE POTS

PREP TIME: 10 MINS

(+ COOLING AND CHILLING)

COOK TIME: 10 MINS

SERVES 8 (AS AN

OCCASIONAL DESSERT)

125g blueberries

Pinch ground cinnamon

Grated zest and juice

of 1 lemon

2 Tbsp caster sugar

1 tsp cornflour mixed to a

paste with 1 tsp cold water

200g light cream cheese,

at room temperature

150g low-fat Greek-style

natural yoghurt

1 tsp vanilla extract

4 digestive biscuits, crumbled

4 Tbsp demerara sugar

1 Place the blueberries,

cinnamon, lemon juice and 1 Tbsp

of the caster sugar in a small

saucepan. Cook, covered, for

5 minutes or until the berries are

soft and juicy. Add the cornflour

paste and cook, stirring, until

thickened. Divide the blueberries

between 8 small heatproof dishes

and leave to cool for 10 minutes.

2 Whisk the cream cheese,

yoghurt, vanilla and lemon zest

with the remaining caster sugar

in a medium bowl. Add the

crumbled biscuits to the dishes

and top with the cheesecake

mixture. Cover and put in the

fridge for 1 hour to chill.

3 Preheat grill to high. Sprinkle

each cheesecake with 2 tsp

demerara sugar, then mist with a

water spray – this helps to speed

up the caramelisation. Place under

the grill for 1-2 minutes or until the

sugar has melted, or use a cook’s

blowtorch. Return the dishes to

the fridge to chill for 30 minutes

or for up to a day, before serving.

How it’s healthier

A traditional crème brûlée contains

eggs, full-fat milk and thickened cream,

but in this version we’ve used low-fat

Greek yoghurt and healthy blueberries.

$1. 25

PER SERVE

dessert

How our

food works

for you

see page 77