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 Michelle Bridges 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.