Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
8 Ingredients
- 1 cup rolled oats
- 1/4 cup Macro almond spread
- 1/4 cup pitted dried dates, roughly chopped
- 200grams Greek-style yoghurt
- 250grams light smooth ricotta
- 1tablespoons honey
- 1teaspoons vanilla bean paste
- 250grams raspberries
Nutrition per serving
1680kJ / 402Cal
1680 Kilojoules or 402 Calories
19% of daily energy intake*
Protein
15.4grams
Fat
19.4grams
Carbs
37.8grams
Sugars
22.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Enjoy this easy and nutritionally approved raspberry cheesecake recipe for a healthier dessert the whole family will love.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Place oats and almond spread in a medium baking dish and mix well to combine. Bake for 8 minutes or until golden, stirring halfway through cooking time. Cool for 10 minutes, then transfer to food processor.
Step 2 of 4
Add dates to oat mixture and process for 20 seconds or until crumbs form. Divide mixture among 4 x 1 1/2-cup capacity serving glasses.
Step 3 of 4
Place yoghurt, ricotta, honey and vanilla in a clean food processor and process for 30 seconds or until very smooth. Spoon yoghurt mixture over oat mixture.
Step 4 of 4
Place half the raspberries in a clean food processor and process for 30 seconds or until smooth. Spoon raspberry puree over yoghurt mixture. Serve pots topped with remaining raspberries.
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