DEIN VITAMINLIEFERANT

Frozen fruity cheesecake bites

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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.

 

 Ingredients


  • 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.

 

 

 

 

 

Rachel

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