Berry Cheesecake

14 Oct

Suddenly it seems like berries have comeback into season, right in time for harvest! Today at my church was the harvest festival and I loved looked at all the fresh produce that had been grown – marrow the size of my torso, yes please!!!!

All this abundance of  fruits inspired me to come up with a healthy take on cheesecake – packed with anti-oxidants from the berries (and optional chocolate or berry sauce), protein from the tofu and not to forget those healthy fats from the coconut oil and cashew butter!!

Berry Cheesecake

serves 8-10

optional: crust (I love this recipe)

6 oz Tofu (silken produces best result)

6 oz fresh berries of choice (I used blueberries)

4 tbsp agave nectar

2 tsp soy lecithin

3 tbsp coconut oil

Optional: fresh berries, blueberry ginger-lemon sauce (below) or powercakes’ healthy chocolate sauce to serve

place the tofu, agave and berries in a blender and puree until smooth. Add soy lecithin and blend again. Pour in the oil while the blender is still running and blend everything until very smooth. Place mixture over the crust (if using) then chill in the fridge for 4hrs+. Serve and enjoy!!!

Blueberry Ginger-Lemon Sauce

400g fresh berries (blueberries or whichever berry you made your cheesecake with)

1 tbsp lemon zest

1/4 cup lemon juice

2 tbsp agave

2 tbsp fresh grated ginger

place all the ingredients in a blender and blend till super smooth. Top on cheesecake if desired or drizzle on yoghurt for a healthy snack

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: