Dietitian Kate Save understands that eating healthy at Christmas doesn’t always feel possible, but knows that with a few clever tweaks, you can put a healthy twist on your favourite festive treats.
This Baked Ricotta Cheesecake is a delicious, guilt-free dessert that your dinner party guests will be none-the-wiser is actually good for them.
1 cup of almonds
1 cup of shredded coconut
6 Medjool dates
¼ teaspoon of powdered Stevia
½ teaspoon of vanilla bean extract
- Blend almonds and coconut in a food processor. Don’t over process as nuts can turn oily
- Add Medjool dates, stevia and vanilla bean extract to food processor and process until mixture holds.
- Press mixture evenly into the base of the cake tin.
1kg low-fat ricotta cheese
¼ cup fresh lemon juice or to taste
½ Tbsp lemon zest
½ cup Natvia
3-4 Tbsp of flaked almonds
Raspberries, Strawberries and Mint leaves to serve
1. Combine ricotta and Natvia in a food processor until smooth.
- Add eggs, lemon juice and lemon zest to the mixture and blend further
- Pour mixture over base and sprinkle almond flakes on top. Bake for 45-50 minutes or until cooked through and golden.
- Remove from oven and leave to cool
- Arrange cut strawberries, raspberries and mint leaves over the top for a Christmassy look!
Slice into 8 or 16 for smaller sized slices
The Carousel would like to thank Founder of weight loss program Be Fit Food, Kate Save, for her recipe.