300g pkt frozen blueberries, thawed in bag
2 x 250g tubs light cream cheese
1 tsp vanilla extract
260g (1 cup) low-fat or diet yoghurt
6 Tbsp honey
5 Tbsp boiling water
5 tsp powdered gelatine
Extra frozen blueberries, thawed, to serve (optional)
Line an 18 x 28cm (base measurement) lamington tin with baking paper, allowing paper to overhang sides.
Put blueberries in a small food processor and process until smooth. Using a spoon, push berries through a fine sieve into a jug. Discard pulp.
Using an electric mixer, beat cream cheese and vanilla extract until smooth. Add yoghurt and 5 Tbsp of the honey and beat until smooth.
Put 3 Tbsp of the boiling water in a small heatproof bowl. Sprinkle with 3 tsp of the gelatine and stir until gelatine is almost dissolved. Put remaining 2 Tbsp of the boiling water in a separate small heatproof bowl. Sprinkle with remaining gelatine and stir until gelatine is almost dissolved. Put 1 bowl in microwave and cook on high/100% for 10 seconds. Remove from oven and stir until gelatine dissolves. Repeat for second bowl. Set aside each bowl for 5 minutes to cool.
Add a little yoghurt mixture to the bowl with the 3 tsp of gelatine and whisk until combined, then pour into remaining yoghurt mixture. Stir to combine. Pour into prepared tin and refrigerate for 45 minutes to 1 hour, or until just set.
Add remaining honey to bowl with the 2 tsp of gelatine. Add a little of the blueberry puree to gelatine mixture and stir to combine. Then add gelatine mixture to remaining blueberry mixture and stir to combine. Pour over yoghurt mixture in tin and refrigerate for 3 hours or until set.
Use a flat-bladed knife to loosen each end of cheesecake, then lift from tin using overhanging baking paper. Cut into pieces and top with extra berries, if you like. Serve.
Nutritional Info PER SERVE 729kJ, protein 5.9g, total fat 6.8g (sat. fat 4.8g), carbs 21g, fibre 1.2g, sodium 154mg. Carb exchanges 1 1⁄3. GI estimate low