Luscious Low-Cal TreatsNo Egg Breakfast
A no-bake cheesecake. These delightful layered cheesecake cups are the perfect size, quick to make and full of luscious flavours. A fabulous make ahead treat and a great dessert choice for entertaining.
|punnets of raspberries, fresh, washed||3|
|lemon wedges, thinly sliced||6 to garnish|
|mint leaves, to garnish||6|
|cacao powder||2 tbsp|
|almond meal||1 tbsp|
|dried dates, pitted, chopped||8|
|flaxseed meal||2 tsp|
|cinnamon, ground||1/4 tsp|
|nutmeg, ground||1/4 tsp|
|cream cheese, dairy free||330 g|
|stevia, granulated, (natural sweetener)||2 tbsp|
|lemon, freshly squeezed||2 tbsp|
|lemon rind, fresh, grated||2 tbsp|
|vanilla extract||1 tbsp|
|lemon, freshly squeezed||1/4 cup|
|stevia, granulated, (natural sweetener)||1 tbsp|
|yoghurt, plain / flavoured, low-fat||170 g|
|passionfruit pulp, fresh||2|
The Base: Place all ingredients for the base into your blender and blend on high. Spoon the biscuit mixture into the bottom of 6 small cups / glasses then press lightly to compact it.
The Filling: In a medium mixing bowl, place cream cheese, sweetener, lemon juice, rind and essence. Using an electric beater, beat on medium speed until smooth and creamy (2-3 mins).
To assemble the cups, add some raspberries to cover the bases then spoon the cheesecake filling evenly among the cups / glasses. When done, top with extra raspberries.
The Sauce: In a small bowl, whisk together yoghurt, lemon juice, passion fruit pulp and sweetener. Spoon over the top of the cheesecake cups, garnish with some extra grated lemon rind and mint leaves.
- To boost the amount of protein per serve of this delicious dessert, stir in a scoop of vanilla protein powder when ready to eat it.
|Calories (per serving)||169|