Food & Wine
Michelle Bridges’ passionfruit cheesecake pots
A lovely light dessert – looks so indulgent yet is not bad on the calorie front.
Serves: Four
Ingredients:
- 3 tablespoons light spreadable
- cream cheese
- 100 g fresh full-cream ricotta
- 3 tablespoons Labne
- 4 passionfruit, halved,
- Seeds and juice scraped
- 1 tablespoon pure maple syrup
- 1 tablespoon pistachio kernels,
- Finely chopped
Method:
- Place the cream cheese and ricotta in a bowl.
- Using a hand-held mixer, mix on high speed for 2 minutes or until smooth.
- 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.
- Top the cheesecake pots with maple syrup and chopped pistachio and serve chilled.
Mmm, doesn’t that sound delicious?
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