Low Fat Blueberry Cheesecake Layer

These little tasty delights are so easy to make when an instant dessert is needed, light and delicious and much lower in fat and sugar than conventional cheesecakes.

• First make the blueberry compote by placing the blueberries, 25g caster sugar and the lemon in a pan with 2 tbsp of water and heating gently until the sugar has dissolved.
• Bring to a simmer and cook until the juice is syrupy and the blueberries softened, but still holding their shape. Leave to cool.
• Break the biscuits into chunky bite sized pieces, divide between 4 glasses.
• Mix together the cheese and 2 tbsps caster sugar, stir in the yoghurt and vanilla essence.
• Spoon a layer of the cream cheese mixture over the crushed biscuits then a layer of the blueberry compote, repeat, finishing with a topping of the blueberries.
• Place in the fridge for an hour to firm if time.