Healthier lemon cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
.75 cup, pitted, chopped Dates .75 cup Mixed Nuts, dry roasted 10 tbsp Shredded Coconut Unsweetened (Bob's Red Mill) .75 cup Oats, Quaker 1.5 cup Coconut milk (light) 3 medium Egg, fresh, whole, raw 2 fruit without seeds Lemons .5 cup Granulated Sugar
Soak dates in hot water for 5 min.
Blend nuts then add oats, coconut and dates. Press into tin.
Heat coconut cream, lemon juice and zest then whisk in 2t gelatine then half of sugar.
Cool mixture then whisk in egg yolks.
Whisk egg whites with the rest of the sugar till stiff then fold into lemon mix.
Pour into tin and freeze till set.
Serving Size: 12 slices/ cake tin sized cake
Number of Servings: 12
Recipe submitted by SparkPeople user MAYACARRYER.
Blend nuts then add oats, coconut and dates. Press into tin.
Heat coconut cream, lemon juice and zest then whisk in 2t gelatine then half of sugar.
Cool mixture then whisk in egg yolks.
Whisk egg whites with the rest of the sugar till stiff then fold into lemon mix.
Pour into tin and freeze till set.
Serving Size: 12 slices/ cake tin sized cake
Number of Servings: 12
Recipe submitted by SparkPeople user MAYACARRYER.
Nutritional Info Amount Per Serving
- Calories: 198.9
- Total Fat: 10.6 g
- Cholesterol: 40.9 mg
- Sodium: 32.1 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 3.6 g
- Protein: 4.6 g
Member Reviews