YIELD: 8-10 MIN CAKES INGREDIENTS: Filling 1/2 cup confectioner's sugar, you can use 3/4 cup if you like 1 tablespoon Agar powder, you can use gelatin instead 1/4 cup hot water 8 oz low fat cream cheese 1/4 cup heavy cream 10 oz organic raspberries, I used frozen previously thawed out, if you use fresh ones just mush up a bit with a fork before folding into the mixture so that you get the bleeding effect Crust 1/3 cup oats, gluten free 1 tablespoon chia seeds 8 graham crackers, gluten free 4 tablespoon butter, melted 1 tablespoon almond milk 1 tablespoon dark cocoa powder DIRECTIONS: In a food processor pulverized the oats and graham crackers. Transfer to a bowl and add in the cocoa powder and chia seeds. Incorporate the melted butter and soy milk and combine. Press mixture down onto the mini cheese cake pan molds with removable bottom. In a bowl mix heavy cream, confectioner's sugar, and cream cheese. In another bowl dissolve the agar powder (or gelatin) in 1/4 cup hot water and add to the cream cheese mixture. Incorporate well. Carefully fold in the raspberries. Divide filing among the cheesecake molds and refrigerate over night. Place in the freezer 1 hour before serving to ensure a well set up cheesecake. Decorate as desired. Nutrition facts calculated based on the recipe giving 8 mini cheesecakes.
Read more at http://www.eatgood4life.com/2012/04/no-bake-mini-raspberry-cheesecakes-for.html#ydyYc42etqyWitJ1.99
No comments:
Post a Comment