Here at URBANSWEAT we are always on the lookout for healthier desserts, and this Michelle Bridges gluten-free recipe is a winner. As Michelle says, “This is a lovely light dessert – it looks so indulgent yet is not bad on the calorie front.” We’re sold!
3 tablespoons light spreadable cream cheese
100 g fresh full-cream ricotta
3 tablespoons labne (a Lebanese soft cheese made form yoghurt)
4 passionfruit, halved, seeds and juice scraped
1 tablespoon pure maple syrup
1 tablespoon pistachio kernels, finely chopped
1. Place the cream cheese and ricotta in a bowl. Using a hand-held mixer, mix on high speed for 2 minutes or until smooth.
2. Add the labne and passionfruit and mix until well combined. Divide the mixture among four 3⁄4 cup capacity serving glasses or jars and chill for 30 minutes.
3. Top the cheesecake pots with maple syrup and chopped pistachio and serve chilled.
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