Frozen Raspberry Cheesecake Slice
Servings
10serves
Servings
10serves
Ingredients
  • 3/4cup almond meal
  • 2tbsp peanut butter
  • 1tbsp coconut oil
  • 2tbsp Healthy Mummy Smoothie mixVanilla
  • 3cups reduced-fat Greek natural yoghurt
  • 1/2cup light cream cheese
  • 1tsp vanilla extract
  • 2tbsp maple syrup
  • 2cups fresh or frozen raspberries
Instructions
  1. Line a 20cm square baking tin with baking paper.
  2. Stir together or pulse in a food processor the almond meal, peanut butter and coconut oil until well combined. Press mix into prepared tin and place in freezer to set.
  3. Combine smoothie powder, yoghurt, cream cheese, vanilla, maple syrup and half the raspberries in a blender or food processor until smooth.
  4. Remove base from the freezer and spread raspberry mix over the top together with remaining raspberries. Cover and return to the freezer until set, for at least 4 hours.
  5. To serve, remove from the tin and allow to sit on the bench for 10 minutes to soften slightly. Slice into 10 pieces.
  6. 1 piece is 1 serve. Store leftovers in the freezer for up to a month.
Recipe Notes

173 calories per serve

Print Recipe
Frozen Raspberry Cheesecake Slice
Frozen raspberry cheesecake slice
Course Desserts
Servings
serves
Ingredients
  • 3/4 cup almond meal
  • 2 tbsp peanut butter
  • 1 tbsp coconut oil
  • 2 tbsp Healthy Mummy Smoothie mix Vanilla
  • 3 cups reduced-fat Greek natural yoghurt
  • 1/2 cup light cream cheese
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 2 cups fresh or frozen raspberries
Course Desserts
Servings
serves
Ingredients
  • 3/4 cup almond meal
  • 2 tbsp peanut butter
  • 1 tbsp coconut oil
  • 2 tbsp Healthy Mummy Smoothie mix Vanilla
  • 3 cups reduced-fat Greek natural yoghurt
  • 1/2 cup light cream cheese
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 2 cups fresh or frozen raspberries
Frozen raspberry cheesecake slice
Instructions
  1. Line a 20cm square baking tin with baking paper.
  2. Stir together or pulse in a food processor the almond meal, peanut butter and coconut oil until well combined. Press mix into prepared tin and place in freezer to set.
  3. Combine smoothie powder, yoghurt, cream cheese, vanilla, maple syrup and half the raspberries in a blender or food processor until smooth.
  4. Remove base from the freezer and spread raspberry mix over the top together with remaining raspberries. Cover and return to the freezer until set, for at least 4 hours.
  5. To serve, remove from the tin and allow to sit on the bench for 10 minutes to soften slightly. Slice into 10 pieces.
  6. 1 piece is 1 serve. Store leftovers in the freezer for up to a month.
Recipe Notes

173 calories per serve