Improve your gut health with these avo-yoghurt cheesecake bites

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Improve your gut health with these avo-yoghurt cheesecake bites

Try your hand at these creamy and crunchy cheesecake bites that are packed with gut-loving ingredients.

Avocados are a versatile ingredient: amazing in sandwiches, chopped up in salads, and lately they’ve been useful in creamy dessert recipes. They’re incredibly nutritious – containing more potassium than bananas – and are full of healthy fats.

If you’re looking for a guilt-free snack that’ll satisfy your sweet tooth and your avo obsession, you need to try these avocado cheesecake bites. The bites are velvety, and will melt in your mouth.

So make the most of your ripe avocados, and turn them into a healthy sweet treat.

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Avocado-yoghurt cheesecake bites with muesli crust

Ingredients

  • 2 Hass avocados, halved, stones removed, flesh scooped out and coarsely chopped
  • ¼ cup lime juice
  • 500 gm Greek-style natural yoghurt
  • 1/3 cup honey, plus extra to drizzle
  • 3½ gelatine leaves (titanium strength), softened in cold water for five minutes
  • Diced Hass avocado, optional, to serve

Muesli crust

  • 300 gm granola muesli
  • 100 gm melted coconut oil

Method

  1. Lightly oil a 20cm cake tin, then line with baking paper, allowing the paper to overhang the sides by a few centimetres (this will make it easier to lift the cheesecake from the tin).
  2. To make the muesli crust, pulse ingredients and a pinch of salt in a food processor until crumbs form and mixture just comes together. Press evenly into prepared tin and place in freezer for 15 minutes to set.
  3. Heat honey gently in a saucepan over medium heat until honey melts. Squeeze excess water from gelatine, add to honey and stir until gelatine melts. Add yoghurt and whisk until smooth and combined. Remove from the heat.
  4. Process Hass avocado and lime juice in a food processor until smooth. Whisk into yoghurt mixture to combine, pour over prepared muesli crust and refrigerate overnight to set.
  5. Use the paper to lift the cheesecake from the tin, cut into bites and refrigerate in an airtight container for up to three days. Serve topped with a little extra diced Hass avocado, drizzled with honey.

This recipe is courtesy of Australian Avocados.


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