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Blueberry cheesecake pots
- 150g blueberries , cooked with 2 tbsp of caster sugar for 2-3 minutes and cooled
- 5 digestive biscuits , whizzed in a processor with 25g melted butter and pressed into the bottom of 4 glasses and chilled
- 250g tub of mascarpone
- 4 tbsp double cream
- 4 tbsp icing sugar
- 1 lemon , zested and juiced
Directions:View on BBC Good Food
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