Makes 2 in small ramekins
Adjust quantities to suit taste
4 Digestive biscuits
2 tbsp Biscoff spread
3 tbsp Plant-based soft cheeze
1 tbsp Soya cream
2 tsp Icing sugar
Lemon essence
1 tbsp Blueberry preserve
Fresh blueberries
1. Crush the biscuits and mix in Biscoff spread to make the base.
2. Mix soft cheeze with soya cream, icing sugar and lemon essence until smooth.
3. Mix blueberry preserve with fresh blueberries.
Layer 1, 2 and 3 in ramekins.
Top with fresh blueberries.
Chill in fridge for a couple of hours.
Jane Sandford 