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Strawberry rosewater pepita cheesecakes
Posted 4 October 2019
Prep time: 10 minutes
Cooking time: 10 minutes
- 1 Punnet strawberries, halved
- 1 Tablespoon water
- 2 Teaspoons rosewater
- 2 Teaspoons honey, plus 2 teaspoons extra
- ¾ Cup rolled oats
- ¼ Cup pepitas, plus 2 tablespoons extra
- 8 Medjool dates, pitted
- 250g Reduced-fat cream cheese, softened
- 250g Frozen strawberries
- 1 Teaspoon vanilla bean extract
- 200g Mixed berries (eg. blueberries, blackberries, raspberries)
- Combine fresh strawberries, water, rosewater and two teaspoons honey in a small saucepan over medium heat. Cook for 2-3 minutes or until strawberries have softened slightly. Set aside to cool.
- Meanwhile, combine oats, ¼ cup pepitas and dates in a small food processor. Blitz until the mixture comes together. Add a splash of water if necessary. Divide mixture into four portions and flatten each into a round disc. Clean out the food processor.
- Combine cream cheese, frozen strawberries, vanilla and remaining two teaspoons honey in the small food processor. Blitz until smooth.
- Place the oat bases into serving bowls and spoon or pipe on the cheesecake mixture. Top with warm strawberries, mixed berries and remaining pepitas.
Don’t overcook the strawberries. Simmer them for only 2-3 minutes so they still hold their shape and texture. Additionally, ensure they have time to cool otherwise your cheesecake mixture will melt before you’ve had time to enjoy it.
Frozen fruit is a great way to encourage you to eat your two serves per day year round. They are easy, convenient and stack up nutritionally against their fresh counterparts.