Crustless Blueberry Cheese Cake by
Source: Weigh It Up
100g extra light cream cheese
100g low fat greek yoghurt
1 tablespoon plain flour
2 teaspoons lemon juice
1 teaspoon vanilla essence
70g fresh or frozen Blueberries (plus 50g extra, to serve)
g extra light cream cheese
g low fat greek yoghurt
tablespoon plain flour
teaspoons lemon juice
teaspoon vanilla essence
g fresh or frozen Blueberries (plus 50g extra, to serve)
Preheat oven to 160°C and spray 2 x 1 cup ramekins with olive oil spray.
Place the cream cheese, yoghurt, Natvia. egg, flour, lemon juice and the vanilla essence in a large bowl and whisk until smooth.
Add the frozen blueberries and lightly stir through.
Divide the mixture between two ramekins and bake for 30 minutes or until firm in the centre.
Set aside for 1 hour to cool, then place in the fridge to chill.
Serve the cheesecakes with extra blueberries.