Lifestyle
Healthy mini breakfast cheesecakes topped with fresh fruit
Whether you’re trying to eat cleaner, reduce sugar, or just add more joy to your mornings, these mini cheesecakes are a tasty choice.
These mini breakfast cheesecakes are made with wholesome ingredients, containing no refined sugar, no heavy cream, and absolutely no guilt. Recipe compliments of LANCEWOOD.
Ingredients
Crust:
- 375 ml granola
- 125 ml almonds
- 30 ml coconut oil, melted
- 30 ml honey
Filling:
- 250 g Low-fat smooth plain cottage cheese
- 125 ml Greek double cream plain yoghurt
- 5 ml lemon zest, finely grated
- 45 ml honey
- fresh fruit
Method
- In a food processor, process the granola and almonds until you have fine crumbs. Add the honey and melted 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.
