For the healthy theme, I decided to bake some mini-raspberry cheesecakes. These cheesecakes are low-fat, low-calorie, sugar-free, and cheese-free. Yep, no cheese. I shouldn't really call them cheesecakes, but "yogurt and tofu-cakes" just sounds a bit weird. Anyway, the recipe I started with was Chocolate Covered Katie's Greek Yogurt Cheesecake, but I made one or two tweaks along the way. (As a side note, I love Katie's blog - everything looks so yummy and is usually low-fat/sugar-free!) I baked my pretend-cheesecakes in a mini-muffin pan, firstly because I thought they would be easier to share this way, and secondly because I thought a bite-sized treat was more in-keeping with the month's theme! I did some very, very rough working out and found that each mini-cheesecake had 38 calories and 0.9g fat - not too shabby (although, it goes without saying that this will vary depending on the brands you use!) They didn't really taste like cheesecakes though, and if I'm honest I wouldn't make them again. They mostly tasted just like raspberry yogurt, but the stevia made them taste a little artificial. Still, it was fun to experiment and they didn't taste bad - they just didn't taste cheesecakey enough for me! :-)
Please note - you will need a blender for this recipe!
Prep time: 20-25 minutes
Cook time: 30-35 minutes
Chill: at least 2 hours, preferably overnight
Makes 24 mini-cheesecakes
100g Almond Biscotti (my recipe for home-made almond biscotti is here)
5 tbsp almond milk
Punnet of raspberries
150g silken-firm tofu
350g low-fat natural Greek yogurt
5 tbsp stevia-extract sugar alternative
- Lightly grease a mini-muffin pan and pre-heat the oven to gas mark 4.
- Start by whizzing the biscotti in your blender until it's in fine crumbs. Add the almond milk, and whizz again until they combined to form a paste. Put 1tsp of the biscuit mixture into each muffin hole and press down with the back of the spoon. Pop this in the fridge whilst you prepare the "cheese" filling.
- Count out 24 raspberries and put these to one side. Put the tofu into your blender and puree until smooth. Add the yogurt, the remaining raspberries, the stevia and the cornflour and blend until all have combined.
- Spoon 2tsps of the yogurt/tofu mixture onto each biscuit base, then gently press one of the reserved raspberries on top of this.
- Bake for 30-35 minutes until set and starting to brown. Remove from the oven and allow to cool completely before popping into the fridge to set overnight.
- When ready to serve, carefully turn the cheesecakes out of the muffin pan. I'd recommend you try one before serving, just to make sure they are OK ;-)