She found a recipe for us to try on the FAGE Total 0% yoghurt pot for 'Frozen Raspberry & Blackcurrant Yoghurt Cheesecake Bars' which we just had to try...
The recipe takes a little time plus you need to allow about 4 hours for freezing so it's best to make the day before you want to eat it.
You start by making a nut base - blitz the dates, pecans, cashews & desiccated coconut together before pressing into a lined & greased tin.
Then blend the tinned blackcurrants plus 2tbsp of their juice plus 1/2 frozen banana. Here I added a generous sprinkle of SUPERGOODFRUITS wild blackberry smoothie powder to enhance the flavour & colour. In a separate mixing bowl / food processor, repeat the steps with the raspberries.
Separately beat together the zest of 1 lime, the Total 0% yoghurt, cream cheese, vanilla extract & maple syrup before splitting between the blackcurrant/blackberry & raspberry mixtures.
Pour the blackcurrant/blackberry mixture over the nut base and freeze for 30 mins. Then pour the raspberry mixture on top of the blackcurrant/blackberry layer before freezing for 4 hours.
And...ta-dah! Dessert is served:
Well you have to chop it up first! Enjoying some cheeky tasters of the crumbs as you go...
It's best to let it thaw slightly for a few minutes for the yoghurt topping to soften it, so you can enjoy the creaminess.
Yum!
Buy SUPERGOODFRUITS products from their website.
Check out FAGE's website for more recipe ideas.
Ingredients
- 125g each of dates, pecans, cashews & desiccated coconut
- zest of 1 lime
- 250g Total 0% yoghurt
- 300g tin blackcurrants in juice
- 300g tin raspberries in syrup
- 1 banana, sliced & frozen
- 280g cream cheese
- 2 tsp vanilla extra
- 100ml maple syrup
- generous sprinkle of SUPERGOODFRUITS wild blackberry smoothie powder
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