guilt-free raspberry with a hint of lime cheesecake

10 Oct

Our family is a bit of a disaster when it comes to food limitations (high cholesterol and thyroid issues). The only one who can truly eat what she wants is Iliana and she is in a ‘not feel like eating much mode’ at the moment. Ironic, right? For the last few years, I have twisted and turned most of the recipes I knew into healthier versions. Of course there are still quite a few which would be a sin to lighten up and we do let ourselves indulge (once in a blue moon) and enjoy the full fat/full everything version.

This cheesecake is a much lighter and healthier no bake cheesecake. I hope you will enjoy.

INGREDIENTS

  • 200 gr digestive biscuits
  • a handful of blanched almonds
  • 2 tablespoons of light butter
  • 2 packaged of light cream cheese (400gr)
  • 1 low fat greek yogurt (200 gr)
  • 1 lime (both juice and zest)
  • 3-4 tablespoons of agave nectar (you can substitute it with honey, I prefer the agave nectar as this has a less distinct taste)
  • 3 gelatine leaves, soaked in cold water for 5 minutes
  • 300gr fresh or frozen raspberries (or any type of berries or sour cherries)
  • 3 tablespoons sugar

Directions

  1. Blend the digestive biscuits together with the almonds to produce fine crumbs (don’t overblend).
  2. Melt the butter and mix together with the above.
  3. Press the mixture into an 8-inch pie dish. Bake in a preheated oven at 150 C for 15 minutes. Leave to cool while making the filling.
  4. Beat the cream cheese in a mixing bowl together with the yogurt, the agave nectar, the lime juice and zest until softened. Heat 1 tablespoon of water in a pan and add the soaked gelatine leaves. Once melted, add to the cream cheese mixture and mix well.
  5. Pour the cream cheese mixture onto the (cooled) crust.
  6. Chill the cheesecake in the refrigerator for a few hours.
  7. For the raspberry sauce, combine the raspberries with the sugar in a saucepan and bring to low boil. Simmer for 10 to 15 minutes to get the consistency you like. I like the sauce to be a bit tart, if you prefer it sweeter just add more sugar.  Leave to cool and refrigerate until needed.
  8. Take the cheesecake out of the fridge, pour the raspberry sauce over it and serve.  Image
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3 Responses to “guilt-free raspberry with a hint of lime cheesecake”

  1. Neni Karastamati October 10, 2012 at 2:34 pm #

    To exeis koritsaki mou …to exeis!
    bravo tatu!

Trackbacks/Pingbacks

  1. No-Bake Baileys Cheesecake | Food Is My Life - November 1, 2012

    […] guilt-free raspberry with a hint of lime cheesecake […]

  2. Sexy Lime Cheesecake « PsyKdeliaSmith's Kitchen - November 12, 2012

    […] guilt-free raspberry with a hint of lime cheesecake (wonderlandbytatu.wordpress.com) […]

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