This gorgeous cheesecake, made with ripe bananas, blueberries and Greek yoghurt, will hardly move the dial when it comes to sugar spikes, thanks to all the protein and fibre.

Serves: 6 | Prep: 10 mins | Cook: 30 mins

Ingredients

2 ripe bananas, mashed (about 200g)

240ml full-fat Greek yoghurt (5 or 10 per cent fat)

2 large eggs

1 tbsp blueberries

For the base

100g mixed nuts

50g Medjool dates (or a mix of dates and other dried fruit), pitted and roughly chopped

Method

1. Preheat the oven to 190°C/Fan 170°C and linethe base of a 20cm flan pan or pie dish with non-stickbaking paper.
2. Add the mashed bananas, yoghurt and eggs to a bowl andwhisk together with an electric whisk to a smooth batter.
3. Blitz the nuts and dates together in a food processoruntil fine and tacky. Press the date and nut mixture firmlyinto the prepared dish with the back of a spoon. It shouldstick together well.
4. Pour the batter on top, then scatter over the blueberries.
5. Bake in the preheated oven for 30 minutes, or untilset and just beginning to colour.
6. Leave to cool before serving.

Per serving: 219 cals | Protein 12g | Carbs: 15g | Fibre: 1g