Quick blueberry tiramisu
Nutrition Info.(per serve)
300g fresh or frozen blueberries
1 tablespoon sugar
6 savoiardi biscuits (Italian sponge fingers), cut in 3cm pieces
200g extra-light ricotta cheese
150g low-fat vanilla yoghurt
50g extra fresh blueberries
40g white chocolate, grated
Total fat 6g
Saturated fat 3g
Dietary fibre 1g
1 Place berries and sugar in a small saucepan over a low heat. Cook for 2-3 minutes or until softened. Dip biscuit pieces in syrup and divide among 4 glass tumblers. Top biscuits with warmed berries and syrup.
2 In a medium-sized bowl beat ricotta and yoghurt until smooth. Spoon over berries. Top with extra blueberries and sprinkle with grated chocolate.
Make it gluten free: Use gluten-free sponge fingers and check yoghurt and chocolate are gluten free.
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Hanu de Jong
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