I often see older women who come into cafés and order a tea or coffee and a piece of cake. It’s usually in the afternoon but sometimes it’s in the morning, too. As I observe them, I wonder to myself if I’ll ever get to an age where an indulgent slice is part of my everyday diet; where I opt for the muffin as opposed to the bliss ball more often than not.
Don’t get me wrong, I love dessert. I’ll often have some dark chocolate in the evening or a scoop of coconut ice cream in the afternoon but nothing too decadent and not every day. That is, until I tried these. Michelle Bridges passionfruit cheesecake pots are my old lady treat minus the guilt. They taste naughty but they’re not. At 133 calories per serve, it’s like eating a banana.
Passionfruit Cheesecake Pots
Prep: 15mins | Chill: 30mins
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
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.
FOOD FOR LIFE by MichelleBridges is published by Macmillan Australia, RRP $39.99. Available from Dymocks.
For another great recipe from her cookbook, try this healthy lunch and dinner option.