Healthy Mini Breakfast Cheesecakes
Ingredients:
Crust:
375 ml granola
125 ml almonds
30 ml coconut oil, melted
30 ml honey
Filling:
250 g LANCEWOOD® Low Fat Smooth Plain Cottage Cheese
125 ml LANCEWOOD Greek Delight® Double Cream Plain Yoghurt
5 ml lemon zest, finely grated
45 ml honey
To serve:
fresh fruit
Method
- In a food processor, process the granola and almonds until you have fine crumbs. Add the honey and meted coconut butter and blend again.
- Divide the mixture between four 10cm fluted tart cases. Press the mixture down and refrigerate until set.
- To make the filling, beat the cottage cheese, yoghurt and lemon zest until smooth. Add honey to taste.
- Just before serving, remove the tart shell from the tins. Spoon the filling into the tart shells, and spread evenly. Top with fresh fruit.
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