I have a confession to make: I absolutely adore sweets.
From cake to ice cream to chocolate, you name it, I’m probably going to love it.
But I know what you’re thinking, “How can you eat dessert every day and still be healthy?”
Well, let me tell you: It’s totally possible!
You just have to know how to make the right kind of indulgence.
Over the years, I’ve perfected my healthy dessert game, and I’m excited to share some of my creations with you.
I love making small portions of desserts. It makes them more tempting and easier to control.
And it’s always a fun challenge to trick my dietician friends and teachers with healthy cakes that look and taste like energy bombs!
A light and fluffy cheesecake recipe that leaves you feeling satisfied and guilt-free is the first recipe on the menu.
If you’ve never made cheesecake before, trust me, this is a great place to start.
I’ve kept the sugar content low, but feel free to adjust it to your liking.
I prefer to keep it light because my philosophy is all about moderation and listening to your body’s needs.
Cheesecake w. Lemon & Orange
- 100 g low fat cream cheese
- 200 g sour cream 6-9%
- 100 g sugar or honey if you prefer that flavor
- 4 pieces of gelatine
- Juice from 1 medium sized lemon
- Juice from 1 medium sized orange
- Zest from from 1/2 a organic lemon (optional)
- 3 organic egg whites pasteurised
- A big handfull of almonds, pecans or walnuts
- 2 tbsp rye or oat flakes
- 3 tbsp honey agave or marble syrup
- 2 tbsp Coconut oil or butter
- Pinch of salt
- Grind the nuts in a blender or food processor, until they are semi finely chopped.
- In a saucepan combine butter and honey and heat on medium heat until it is melted. Then add grinded nuts and grain flakes to the pan and stir a few times until well combined. If it does not seem to stick together you can add a little more honey.
- In small muffin cups or another type of cup, add 1 Tbsp of the crust and press firmly into the bottom of the cup.
- Soak gelatine in cold water for 10 minutes.
- In a pot bring sugar, lemon and orange juice into a boil.the remove the pot from the heat.
- Remove the gelatine from the water, and make sure to squeeze it gently, before adding it to the pot as well – let the mixture cool utill lukewarm.
- In a bowl mix cream cheese, sour cream and lemon zest whisk until combined. Add 1 Tbsp of the cream mix to the lukewarm juice and mix, then add all of the juice mix to the remaining cream mix and whisk it all together.
- With a mixer whisk egg whites stiff. Add the egg whites to the cheesecake filling and gently fold to incorporate.
- Pour the cheese cream filling into the muffin cups. Place the cheesecakes in the fridge for approximately 3-4 hours before serving them.