Tipsy Blueberry & Mascarpone Pots

prep 15 mins, plus soaking and chilling
  • 200 g (7 oz) blueberries
  • 2 tablespoons kirsch or vodka
  • 150 g (5 oz) reduced-fat mascarpone cheese
  • 150 ml (5 fl oz) low-fat natural yogurt
  • 2 tablespoons granulated sweetener
  • grated rind and juice of 1 lime

Combine 150 g (5 oz) of the blueberries with the alcohol in a bowl and leave to soak for at least 1 hour. Then mash the blueberries.

Beat together the mascarpone and yogurt in a separate bowl until smooth, then mix in the sweetener and the lime rind and juice.

Layer alternate spoonfuls of mashed blueberries and mascarpone in 4 glasses. Top with the whole blueberries and chill until ready to serve.

Like This? Try These
More on Food