Blueberry Yogurt Cheesecake

Ingredients:

1 cup double cream yogurt

2 cups fresh cream

1 punnet blueberries

1.5 cups almond, sunflower see flour or heba

4 tbs butter

4 tbs sweetener

5-6 tbs lemon juice

80ml boiling water

2 tbs gelatin

Method:

Melt butter and add to flour and 1.5 tbs sweetener - mix till combined.

Press down in 20cm spring form pan, refrigerate.

In a blender, add yogurt, a handful blueberries and process on high.

Add cream and lemon juice and process until thicker.

Dissolve gelatin in boiling water, and with blender on, add to mix.

Throw mixture on flour base and refrigerate for about 4-6 hours before serving.

Garnish with left over blueberries.