Sweet Friday

Sometimes, you just want something sweet.

As you know, I try to steer clear of sugar. But sometimes I like to make a sugar free treat for those sweet afternoons. Here is a yummy sugar free cheesecake from Sarah Wilson’s I Quit Sugar cookbook. Simple, tasty, freezable (so you can eat a little bit and save the rest for that next sweet afternoon).

Take This:

For the Base:

• 1c dessicated coconut
• 1c shelled pistachios
• 1c almond meal
• 1/2c butter, softened

For the Filling:

• 3 boxes Philly cream cheese (full fat!)
• 1 egg
• Dash vanilla powder
• 2tbs plain, full fat yoghurt
• 1/4c coconut cream
• 1/2c rice malt syrup

Do This:

For the Base:

• Heat oven to 160C.
• Crush pistachios in a food processor until they are in semi-fine chunks.
• Add coconut, almond meal, butter and rub with your fingers. The more you rube the more you will release the oils in the nuts.
• Press into a spring-formed pan, lined with baking paper. Cover base and sides with mixture to an even thickness.
• Bake 5-8 minutes until base starts to turn golden. Remove and allow to fully cool.

For the Filling:

• Mix all filling ingredients in a large bowl. Don’t over-mix and try to keep aeration to a minimum (this will make it puff up and then collapse when cooking).
• Spoon mixture into the base, return to oven for 20-30 mins until mixture pulls away from teh base a little and the centre is custard-like.
• Put in the fridge to firm up 2 hours.

This one is tasty bills!

Xx

Sam

Do you have a sweet afternoon healthy treat favourite?

 

 

Tagged: cheesecake, quit sugar, sugar free