10/16/2020
Serves: 6 people
1 tsp Clear Honey
optional
25 g Desiccated Coconut
3 - Kiwi fruit
peeled and diced
1 zest Lime
300 g Low Fat Natural Yogurt
100 g Sunflower Seeds
or pumpkin seeds, or a mixture of both
1 handfull SuperValu Fresh Mint
optional
75 g SuperValu Goodness Pitted Dates
Base:
1 - SuperValu Fresh Ginger
thumb-sized piece, peeled and roughly chopped
Cheesecake:
280 g Low Fat Cream Cheese
Fruit:
1 large SuperValu Mango
ripe
Method
Blitz the ginger in a mini blender until finely chopped. Add the seeds, dates and coconut and blitz again to create a crumbly mixture. Sprinkle an equal amount into the base of each of your individual serving pots, jars, bowls or glasses and set aside.
Beat the cream cheese in a medium bowl to loosen. Add the yogurt and lime zest and stir until well blended. Add the honey to sweeten if liked.
Remove and discard the skin and stone from the mango and roughly chop the flesh. Blend it in a mini blender until really smooth.
Dollop the cheesecake mixture and mango purée on top of the bases in alternating spoonfuls until both are divided evenly and used up. Arrange the kiwis on top, scatter the mint over (if using) and serve.
TIP - If there aren’t for school, then you could use nuts like cashews, hazelnuts, almonds or pecans instead of seeds in the base mixture. Other fruits like pineapple, peaches or pears could be blended instead of mango. Passion fruit would also work well rippled through the cheesecake mixture. Serve with mixed berries on top instead of or as well as kiwi if liked. Add the seeds of one vanilla pod to the cheesecake mixture for additional flavour if liked.
