These yogurt cheesecakes are great - they're way cheaper than the original cream cheese ones, and they combine the pro biotic properties of yogurt!
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Ingredients:
1 cup double cream yogurt
2 cups fresh cream
200g strawberries
1.5 cups almond, sunflower seed flour or heba
4 tbs butter
4 tbs sweetener*
5-6 tbs lemon juice
80ml boiling water
2 tbs gelatin
Method:
Melt butter and add to flour and 1.5 tbs sweetener - mix till combined.
Press down in 20cm spring form pan, refrigerate.
In a blender, add yogurt, a handful strawberry and process on high, add lemon juice.
Whip cream until stiff.
Dissolve gelatin in boiling water, and with blender on, add to mix.
Add yogurt mixture to whipped cream and mix till combined.
Throw mixture on flour base and refrigerate for about 4-6 hours before serving.
Garnish with 4 left over strawberries once semi set.
*I use either Xylitol or Erythritol - also known as swerve!