There aren’t many desserts my mama is a fan of, but cheesecake is one of them! She found a recipe for us to try of a Total 0% yoghurt pot for ‘Frozen Raspberry & Blackcurrant Yoghurt Cheesecake Bars’ which we just had to try…
The recipe takes a little time plus you need to allow about 4 hours for freezing so it’s best to make the day before you want to eat it.
- 125g each of dates, pecans, cashews & desiccated coconut
- zest of 1 lime
- 250g Total 0% yoghurt
- 300g tin blackcurrants in juice
- 300g tin raspberries in syrup
- 1 banana, sliced & frozen
- 280g cream cheese
- 2 tsp vanilla extra
- 100ml maple syrup
- generous sprinkle of SUPERGOODFRUITS wild blackberry smoothie powder
You start by making a nut base – blitz the dates, pecans, cashews & desiccated coconut together before pressing into a lined & greased tin.
Then blend the tinned blackcurrants plus 2tbsp of their juice plus 1/2 frozen banana. Here I added a generous sprinkle of SUPERGOODFRUITS wild blackberry smoothie powder to enhance the flavour & colour. In a separate mixing bowl / food processor, repeat the steps with the raspberries.
Separately beat together the zest of 1 lime, the Total 0% yoghurt, cream cheese, vanilla extract & maple syrup before splitting between the blackcurrant/blackberry & raspberry mixtures.
Pour the blackcurrant/blackberry mixture over the nut base and freeze for 30 mins. Then pour the raspberry mixture on top of the blackcurrant/blackberry layer before freezing for 4 hours.
And…ta-dah! Dessert is served:
Well you have to chop it up first! It’s best to let it thaw slightly for a few minutes for the yoghurt topping to soften it, so you can enjoy the creaminess.