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!
(Serves 4)
You’ll need:
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.
Want to see more recipes? Check out FOOD FOR LIFE by Michelle Bridges, published by Macmillan Australia, RRP $39.99. Available from Dymocks.
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