Blueberry Yogurt Cheesecake


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


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.


  1. How many portions and how many carbs for this?

  2. Natalie, do I have to add the sweetener? I get bad headaches from sweeteners and stopped using them years ago. Can I not replace it with agave syrup of leave it out all together?


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