Ingredients: •30 dates (170gr) (look for organic ones that have no glucose syrup) •4 Tbsps. oats •100 ml hot water •250gr mascarpone •250gr plain cow strained yogurt •7-8 Tbsps. fruit purée (strawberry and blueberry is perfect for this recipe) •(Optional) 3 Tbsps. smooth peanut butter (look for one that’s 100% peanuts, no added sugar or salt and no palm oil) The quantities listed above will give you 5-6 individual cheesecake portions of approx. 120 ml each. Process: 1.Soak the dates in hot water to just about cover them for at least 20 minutes. Then blend them with half their water and put in the fridge. This process should give you about 150-170gr of dates purée. Use what you need for this recipe and either freeze the rest for later or use in other recipes as a sugar substitute (ideas will be posted in future blog posts or you may also check my Instagram account). 2.Mix the oats with 100 ml of hot water and 1 Tbsp of the dates purée until they become a thick batter. This is the bottom layer of your cheesecake, substituting the biscuit base. Spread an even layer in your container(s) and put in the fridge. 3.In a bowl, whisk together the mascarpone, yogurt, 2 Tbsp of dates purée, 3 Tbsp of your fruit purée and 3 Tbsp peanut butter. This is the middle and main layer. Spread over the oat layer. 4.Finally, spread a thin layer of the fruit purée on the top. You’ll need about 4-5 Tbsp. 5.Put in the fridge for a few hours. 6.Enjoy it with your baby, as this dessert is delicious and healthy! BONUS! – repeat layers in an ice lolly mould and put in the freezer; Cheesecake Ice Cream for baby! Enjoy!
Berry and Banana Ice-cream
This is a super easy and healthy recipe to satisfy your ice cream cravings in the middle of the summer. Ideal if you are on a low fat diet or you want to cut back on processed sugar. Ingredients: •1 cup 0% fat strained Greek yogurt •1 cup fresh or frozen blueberries •1 cup fresh or frozen raspberries •1 banana (Optional) 1 Tbsp. honey Process: 1.In a food processor, mix all listed ingredients until you have a creamy mixture. I like to mix frozen blueberries and a frozen banana (cut in pieces) with fresh rasberries. Put mixture either in a plastic box or bowl or in ice-lolly forms, and place them in the freezer for at least 1-2 hours (even more for the ice-lollies). The more you leave the ice-cream in the freezer the harder it gets, so if you want to scoop it remove it from freezer 5-10 minutes ahead of serving. The same recipe can be used for simply a refreshing smoothie. Add some icecubes in the processor and serve in a tall glass. Enjoy!
Blueberry cornflour pudding
Ingredients: •6 cups low fat milk or low lactose milk if you are lactose intolerant (a substitute for milk could also be used like coconut milk or oat milk) •6 Tbsps. cornflour (cornstarch) •6 Tbsps. sugar •1 tsp. vanilla extract •Box of biscuits (petit beurre) For the blueberry mixture: •a cup of blueberries •30 gr sugar •1 Tbsp. lemon juice •1 tbsp. rose extract •Fresh blueberries and raspberries as toppings Note: for different quantities for the cream, have in mind this basic analogy – 1 Tbsp. cornflour requires 1 Tbsp. of sugar and a cup of milk or other liquid of choice. The flavorings are optional and up to your taste. Process: For this recipe you can use a round Pyrex cake dish. 1.First, prepare the blueberry mixture: add all ingredients for that in a small pan and cook over medium heat until the blueberries start melting and creating their own juices. Then leave to rest for a while, before you move into the blender where you mash them to create a homogeneous puree. 2.Second, soak the petit beurre biscuits in milk (for an extra flavour, add a tsp of rose cordial or a tsp of a cherry liqueur) and line the bottom of the pan. 3.Third, prepare the cream – in a pot mix using a whisk the milk, the cornflour and the sugar. Keep whisking over medium heat until the mixture thickens. 4.Fourth, move the 2/3rds of the cream in a separate bowl (cover the remaining cream with a clear membrane to prevent it from forming a crust) and mix with the blueberry mixture. Add this purple mixture to the Pyrex cake dish in an even layer. Then, add another layer of soaked biscuits and finish by adding the remaining cream as the top layer. 5.Finally, decorate with blueberries and rasberries as soon as the cream starts to set a bit. When the cream has completely cooled off, refrigerate for 3-4 hours before serving. Enjoy!