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Recipe by Natalie Carter
Firstly, pre heat oven to 160 degrees
Combine all ingredients below till smooth with an electric beater in a bowl:
1 x 250g packet cream cheese (room temp)
1 x 250g mascarpone cheese
1 cup chobani yoghurt (or other plain greek yoghurt)
2 passionfruits (flesh only)
* Feel free to use 100g blueberries, rhubarb or raspberries (mashed up) if you would like to change the fruit combo
Pour into non stick muffin trays (12) and place in a large tray with a good 2 inches of water (water bath) in the tray and place in oven. Depending on oven, you will be expecting cheesecakes to take approx 20-25mins to cook. You’ll look for a slight wobble in the cakes when you shake them, leave in the oven to cool with the door slightly ajar (place a wooden spoon in the door to keep it opened)
Serve with a “rubble” mixture of a handful each of coconut flakes, buckwheat flour and hazelnut meal, plus a tsp of cacao, dotted with a cube of butter or coconut oil (all toasted and covers a pizza tray with baking paper on the bottom). Toast till browned and crunchy. Fresh strawberries also are a delicious accompaniment.
Only 2.5g of sugar per mini cheesecake, 5.5 protein, 16g fat (you can use low fat products if you are fat-phobic! I personally don’t but that is your own personal choice)
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