BLUEBERRY CHEESECAKE

Blueberry Compote

• 2½ cups frozen blueberries

• Juice of ½ a lemon

• Splash of water

Method:

Add all ingredients to a saucepan over medium heat. Stir, bring to a simmer, and cook until slightly reduced and syrupy.

Set aside to cool.

Base

• 300g sugar-free digestive biscuits

• 1/3 cup melted butter

Method:

Blend biscuits into fine crumbs. Mix with melted butter. Press evenly into base and sides of a 20cm springform pan.

Refrigerate.

Filling

• 3 cups Activia vanilla yoghurt

• 400g cream cheese

• 1/4 cup Stevia or preferred sweetener

• 1 tsp vanilla extract

Method:

Blend all filling ingredients until smooth. Pour 1/3 into base. Spread cooled blueberry compote on top. Add remaining filling and smooth.

To Finish

Freeze for several hours until set. If freezing overnight, thaw in fridge for a few hours before serving.

Note: Activia supports digestive comfort when 250g is consumed daily as part of a healthy lifestyle.