Sunday, 20 July 2014
Frozen Greek Yogurt Cheesecakes 5 Ingredients (processed sugar free)
The most frustrating thing about these is waiting for them to thaw before you can eat them, impatient souls, especially on a hot summers day! They're so worth it though, really refreshing and all natural ingredients.
The idea kind of originated from vegan cheesecakes although obviously these are not vegan. If you are vegan you can switch out the honey for agave and the yogurt for a dairy free option. I just wanted something easy that you could throw together quickly with few ingredients, so simple, so fast, SO TASTY! I think my favourite one is the chocolate so if in doubt, chocolate! That's quite a good motto for life in general though.
For the base
120g/1 cup Pecans
For the cheesecake
700g/2 3/4 cup Greek yogurt
Juice of 1 lemon
100g/ 1/4 cup Honey
Dark chocolate, chopped
Put your dates/prunes in a bowl and cover with hot water and leave to soak for 20 minutes.
Take your dates out of the water and place in a food processor with the dates, blend until a paste is formed.
Evenly divide the mixture into 12 and press into the bottom of the muffin tins and set aside.
Mix the Greek yogurt, lemon juice and honey together and spoon into the muffin tin.
Top with chopped dark chocolate, berries or peanut butter for flavour.
Place in a freezer for 1-2 hours until frozen, remove 10-20 minutes before serving to soften.