HEALTHY NO BAKE STRAWBERRY CHEESECAKE
This Healthy No Bake Strawberry Cheesecake is fluffy, light and full of strawberry flavour. Easy to make with fresh or frozen strawberries and Nutella crust, it's perfect for any celebration.
Provided by Olena Osipov
Categories Dessert
Time 7h45m
Number Of Ingredients 13
Steps:
- To roast nuts, preheat skillet on medium heat and add nuts. Cook for 4-5 minutes, stirring occasionally, until browned and fragrant. Watch them not to burn. In a food processor, add roasted nuts and process until coarse. You can laso chop them by hand or with a hand chopper.
- Add cacao powder, maple syrup, vanilla, salt and process or stir in a bowl until well mixed. It will smell like Nutella.
- Line 9 inch springform pan with parchment paper. You can do so by cutting out a circle a size of the pan. Or place parchment on the bottom pan, close springform on top and then cut out parchment on the outside. Add processed crust and flatten it using a spatula or your hands. Set aside.
- In a small saucepan, add 1/2 cup cold water and sprinkle gelatin on top. Set aside and let it bloom while you are making the filling.
- In a food processor, add strawberries and process until very smooth and well blended puree forms.
- Place fine mesh strainer over a bowl, pour as much strawberry puree as fits in it and using a spoon push to strain through. You should end up with about 1 cup liquid.
- In a large bowl, add cream cheese and yogurt. Beat on high speed until smooth and no lumps, about 5 minutes.
- Add strawberry puree, maple syrup, vanilla and process until well combined, pausing and scraping the walls if necessary.
- Place pot with bloomed gelatin (it will look thick) on low heat. Warm up stirring constantly until gelatin liquid is clear and gelatin has completely dissolved. Remove gelatin from heat and let it cool for a few minutes.
- Add 1 cup cheesecake filling to it, stir and pour back into a bowl with filling. Beat with a mixer until well combined.
- Pour filling into prepared pan on top of crust. Refrigerate for at least 7 hours on the bottom shelf or overnight.
- To serve, run knife around the edge of cheesecake inside the springform pan before releasing it. This step ensures cake won't crack.
- Then carefully release and remove springform, cut into 12 slices and serve. I would add chopped strawberries to individual plates. I added on top for pics but it is hard to cut cake with them.
Nutrition Facts : ServingSize 1 slice, Calories 219 kcal, Sugar 22 g, Sodium 67 mg, Fat 10 g, SaturatedFat 1 g, Carbohydrate 28 g, Fiber 3 g, Protein 7 g, Cholesterol 2 mg
STRAWBERRY CHEESECAKE FROZEN YOGURT
Cool, creamy, and totally refreshing, this Strawberry Cheesecake Frozen Yogurt is a tasty treat you can enjoy all summer long!
Provided by Creative Team
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- Add the frozen strawberries, cream cheese, yogurt, and Cool Whip to the bowl of a food processor. Blend until creamy.
- Enjoy immediately as a soft-set frozen yogurt, or put it in the freezer for an hour or so to make it firm.
- Garnish with fresh strawberry slices and graham crackers.
Nutrition Facts : ServingSize 4 oz, Calories 177 kcal, Carbohydrate 15 g, Protein 6 g, Fat 11 g, SaturatedFat 6 g, TransFat 0.003 g, Cholesterol 33 mg, Sodium 113 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 4 g
FROZEN STRAWBERRY YOGURT
A perfect blend of summery sweetness that's lighter than traditional ice cream.
Provided by JENHYBR
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
- Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 31.6 g, Cholesterol 9.6 mg, Fat 2.8 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 1.7 g, Sodium 83.3 mg, Sugar 29.7 g
FAT FREE STRAWBERRY CHEESECAKE FROZEN YOGURT
Make and share this Fat Free Strawberry Cheesecake Frozen Yogurt recipe from Food.com.
Provided by yogiclarebear
Categories Frozen Desserts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a food processor and process until smooth.
- Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions.
- Place in airtight containers and freeze to desired consistency!
- NOTE: To enjoy this throughout the week, simply separate it into small airtight serving containers and freeze. Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!
Nutrition Facts : Calories 155.7, Fat 1, SaturatedFat 0.5, Cholesterol 9.2, Sodium 493.3, Carbohydrate 19.9, Fiber 1.4, Sugar 16.3, Protein 16.4
STRAWBERRY FROZEN YOGURT
Our easy strawberry frozen yogurt is intensely fruity and really creamy, perfect for a simple summer sweet treat
Provided by Sarah Cook
Categories Dessert, Dinner, Supper
Time 10m
Number Of Ingredients 3
Steps:
- Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée.
- In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries.
- Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the freezer about 10-15 mins before you want to serve the frozen yogurt. Can be frozen for up to 1 month.
Nutrition Facts : Calories 173 calories, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.34 milligram of sodium
FROZEN STRAWBERRY YOGURT
After losing 60 pounds, I wanted a lower-fat version of the ice cream I make in my ice cream freezer. Even my co-workers enjoyed this recipe. -Teri Van Wey, Salina, Kansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 quarts.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all the ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture, Remove from the freezer 30-45 minutes before serving.
Nutrition Facts : Calories 130 calories, Fat 0 fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 68mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
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