100g extra light cream cheese 100g low fat greek yoghurt 35g Natvia 1 egg 1 tablespoon plain flour 2 teaspoons lemon juice 1 teaspoon vanilla essence 70g fresh or frozen Blueberries (plus 50g extra, to serve)

Preheat oven to 160°C and spray 2 x 1 cup ramekins with olive oil spray. Place the cream cheese, yoghurt, Natvia. egg, flour, lemon juice and the vanilla essence in a large bowl and whisk until smooth. Add the frozen blueberries and lightly stir through. Divide the mixture between two ramekins and bake for 30 minutes or until firm in the centre. Set aside for 1 hour to cool, then place in the fridge to chill. Serve the cheesecakes with extra blueberries.