A delicious, healthy, refined sugar free and easy cheesecake alternative. I use strawberries and blueberries and can make it tart or sweeten with honey or maple syrup. The yoghurt is set on a tasty base. This can be made lactose and gluten free.
Ingredients 450g mixed berries (I used strawberries and blueberrries)
2 cups yoghurt (I used my lactose free yoghurt 1/4 cup honey or maple syrup (exclude if you prefer tart)
1 tbsp vanilla essence
1/2 cup oats (or cashews, almonds or macadamias for gluten free)
1/4 cup desiccated coconut
Line a 20cm springform pan with baking paper.
Put the berries, honey and vanilla essence in a saucepan on medium heat for 10 minutes. Stir occasionally. Set aside to cool for 5 minutes.
Fresh or frozen berries work well
Use a fork to roughly mash the berries to desired texture. Blend if you prefer it smooth. Combine the berries with the yoghurt.
In a blender pulse the oats, desiccated coconut and dates until just combined. Press into the pan with the back of a spoon.
Pour the yoghurt mixture onto the base. Freeze for 4 hours or until set.
Ready for the freezer
Remove from the freezer for 10 minutes prior to serving.