Christmas Day Dishes That Are Designed To Impress!

Whether you're entertaining guests or sharing a favourite with loved ones on Christmas Day, these dishes are designed to impress!

CREAMY BLUEBERRY AND LYCHEE SPONGE SLICE

START TO FINISH 25 MINS (+ 4 HOURS CHILLING)

SERVES 4 (AS AN OCCASIONAL DESSERT)

• 75g light cream cheese, softened

• 2 Tbsp skim condensed milk

• 80g drained canned pitted lychees and 2 Tbsp reserved lychee juice (see Cook's Tips, below)

• 140g (½ cup) vanilla fat-free yoghurt

• 1 tsp finely grated lime rind

• 1 tsp powdered gelatine

• 2 Tbsp boiling water

• 50g sponge finger biscuits

• 40g (¼ cup) blueberries, halved

• Organic edible flowers, to decorate (optional)

1 Use handheld beaters to beat the cream cheese and condensed milk in a small bowl until smooth.

2 Blend or process half the lychees in a small food processor until smooth. Fold the pureed lychees through the cream cheese mixture with the yoghurt and lime rind. Reserve remaining quartered lychees, covered, in the fridge.

3 Sprinkle the gelatine over the boiling water in a small heatproof bowl. Stir until dissolved. Stir into cream cheese mixture.

4 Line the base and two long sides of an 8cm x 20cm loaf pan with baking paper, extending paper 2cm above the sides of pan. Cover the base of pan with sponge finger biscuits, trimming to fit. Brush with reserved lychee juice. Pour cheesecake mixture over biscuits. Place in the fridge for 4 hours or until firm.