This is a low fat, wheat free, gluten free, healthy alternative to traditional cheesecakes. These high in fibre petite tarts take healthy desserts to a whole new level.
Using Paleo principles of cooking without refined sugar, flour and fats, Iíve combined almond meal (or ground almonds) with a little olive oil and honey to create the base for my cheesecake tarts.
The best part is there is no baking or cooking involved. This recipe is incredibly simple and easy to prepare Ė itís a great way to get young kids to participate in cooking but also learn about healthy food alternatives.
The filling is just as nutritious and low in fat and is a simple combination of Natural Yoghurt, Mascarpone
, Vanilla and Honey.
Almond Cheesecake Tarts with Yoghurt and Mascarpone Cream; a healthy dessert alternative to a traditional cheesecake.
: 2-hours (freezing time)
: 9 Almond Tarts
For the Tart Base
2 Cups Almond Meal
6 Tablespoons Olive Oil
2 Tablespoons Honey
For the Filling
ĺ Cup Natural Yoghurt
ĺ Cup Mascarpone
1 Tablespoon Honey
1 Teaspoon Vanilla
Fresh Blueberries and Pistachio Nuts to garnish
Use Almond Meal or Ground Natural Almonds as the cheesecake base.
In a blender, process the Almond Meal or Ground Natural Almonds, Honey and Olive Oil.
Press the Almond Mix evenly into greased muffin tins.
Set the Almond Mix aside in a refrigerator or freeze to allow the moulds to set.
Combine Natural Yoghurt, Mascarpone, Honey and Vanilla to create the cheesecake filling.
Top each Almond Cheesecake Tart with some fresh blueberries or fruit or choice and garnish with ground pistachio nuts or shredded coconut.
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