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Blueberry Ricotta Cheesecakes

Serves:4

• 1 cup (250g) light smooth ricotta
• 2/3 cup Equal, plus extra to garnish
• 1 tbsp finely grated lemon rind, plus zest to garnish
• 1 tsp gelatine
• 150g punnet blueberries
• 2 shredded wheatmeal biscuits, finely crushed

Place discs of non-stick baking paper into the bases of four 1/2 cup capacity ramekins. Place the ricotta, Equal and rind into a bowl. Dissolve the gelatine in 2 tsp of hot water, add to the ricotta mixture and stir until well combined, then fold in half the blueberries. Spoon into the ramekins. Sprinkle with biscuit crumbs and smooth with the back of a teaspoon. Refrigerate for 4 hours, until set. Run a knife around the edge and invert onto serving plates. Remove paper and top with remaining berries. Garnish with a dusting of Equal and some lemon zest.

Nutrition information per serve:
KJ 590 Cal 141 GI low Fat (g) 4 Fibre (g) 1 Carbohydrate (g) 14

Updated recipe section funded by the Diabetes Foundation.