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Passionfruit-Cheesecake-Pots MIchelle Bridges
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! Passionfruit cheesecake pots (Serves 4)
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.   Book Food-for-Life_Michelle-Bridges
  Want to see more recipes? Check out FOOD FOR LIFE by Michelle Bridges, published by Macmillan Australia, RRP $39.99. Available from Dymocks.       Check out our other healthy recipes and healthy eating tips in our URBAN EATS section!