100% Fruit Cheesecake (Raw & Gluten Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
FILLING:2/3 teaspoon of nutmeg1 vanilla pod5 bananas, chopped thinly and frozen for at least 12 hours4 kumquats1 large mangoTOPPING:1 cup whole almonds1 tbsp orange zestsprinkle nutmeg
In a food processor, pulse almonds, orange zest, and a sprinkle of nutmeg to chop and combine. Remove from processor and set aside.
Clean the food processor out and place the chopped frozen banana. Halve the kumquats and remove the middles, add the skins to the processor. Slit the vanilla pod and scrape the seeds into the processor. Slice the cheeks off the mango, and skin them, add those to the food processor. Add most of the of the nutmeg. Add a couple of chopped dates if you like, too. Process for several minutes, until the whole mixture turns to white fluff. Don't be tempted to process this for less time, but do stop for a minute if your machine gets hot. It needs to go white and fluffly. Scrape it down every now and then so everything gets processed.
Add this to a foil-lined springform pan. Smooth it all down so there's no trapped air, and it's level on top. Sprinkle on the crumbled almond mixture.
Put it in the freezer for at least an hour. Once ready to serve, turn out the cake by pushing the loose base out and up. Take the foil off and place on a serving plate.
Serves 10, 1 slice each.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
Clean the food processor out and place the chopped frozen banana. Halve the kumquats and remove the middles, add the skins to the processor. Slit the vanilla pod and scrape the seeds into the processor. Slice the cheeks off the mango, and skin them, add those to the food processor. Add most of the of the nutmeg. Add a couple of chopped dates if you like, too. Process for several minutes, until the whole mixture turns to white fluff. Don't be tempted to process this for less time, but do stop for a minute if your machine gets hot. It needs to go white and fluffly. Scrape it down every now and then so everything gets processed.
Add this to a foil-lined springform pan. Smooth it all down so there's no trapped air, and it's level on top. Sprinkle on the crumbled almond mixture.
Put it in the freezer for at least an hour. Once ready to serve, turn out the cake by pushing the loose base out and up. Take the foil off and place on a serving plate.
Serves 10, 1 slice each.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 131.3
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 1.6 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 3.3 g
- Protein: 3.2 g
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