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Healthy Berry Ricotta Cheesecake Recipe

A decadent dessert that will not spoil your weight-reduction plan.

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Prep: 15 Minutes

Serves eight

It is feasible to create nutritious and yummy desserts which gained’t pack an excessive amount of of a calorific punch however will nonetheless be a eye-catching end for friends at dinner events.

Better nonetheless, this dessert consists of Freedom Foods new fibre-rich wholegrain barley+muesli, which features a superior wholegrain referred to as BARLEYmax™ as its key ingredient. Just one 50g serve of Barley+Muesli delivers virtually two serves of wholegrains, placing you properly on course to your advisable every day consumption. The fantastic mixture of the three fibre varieties, together with resistant starch feeds your good intestine micro organism, in flip holding your intestine wholesome. Scientists are uncovering all types of knock on results that come from having good intestine bugs, not only for intestine health, however for general wellbeing.


1 cup Barley+Muesli (any selection)

¼ cup floor hazelnuts

¼ cup additional virgin olive oil, plus additional for greasing the pan

four sheets gelatine

500g ricotta

¼ cup honey

Juice of a lemon

1 cup frozen raspberries

Fresh strawberries & blueberries to serve


  1. Grease a 19cm Springform pan – or a mini cheesecake pan with unfastened bases for particular person serves – with additional virgin olive oil and line the bottom with baking paper.

  2. Place the muesli in a big Ziploc bag and use a rolling pin to crush till it resembles breadcrumbs. Transfer to a bowl and add the bottom hazelnuts and the additional virgin olive oil. Mix nicely to mix and press the combination firmly into the underside of the ready pan with the again of a spoon.

  3. Soak the gelatine sheets in chilly water for 5-7 minutes. Squeeze out extra water after which soften the sheets in a small pan over a low warmth.

  4. In a bowl mix the ricotta, honey and lemon juice. Pour within the liquid gelatine and beat the combination with a spoon to mix properly. Pour into the pan over the crumb base and unfold out evenly. Refrigerate in a single day to set.

  5. Defrost the frozen raspberries within the microwave for 30 seconds. Puree with a stick blender.

  6. Gently take away the cheesecake from the pan and place onto your serving plate. Spread the highest with the raspberry puree and garnish with the recent strawberries and blueberries.

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