Kiwi Lime No Bake Cheesecake Tart

I was scrolling through the internet searching for recipes for my partner’s work St.Patrick’s Day potluck and everything green, but made with food colouring was all I could find. Mother Earth has blessed us with so many vibrantly green produces – my pick instead of food colouring? Kiwi! Beautiful green gradient with speckles of seeds makes a perfect topper for a picture-worthy dessert. The main difference between this other internet sweets is that it is light, quick and easy to make! A couple of modifications were made: silken tofu was used in replacement of some cream cheese, and yogurt was used in replacement for whipping cream! For flavour, I used the sweet vanilla from the yogurt, zing from the lime, tartness of the kiwi and a hint of coconut Malibu. The crust is made with a high fibre bran flake – a staple in my pantry so I didn’t need to go out to get graham crackers. Feel free to load up on extra coconut flakes in the crust if that’s your thing. In light of St.Patrick’s Day, here’s a green recipe for you! Amongst all the green desserts on the internet, here’s one to the addition!

Kiwi Lime No Bake Cheesecake Tart

MAKES: 1 TART
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REPARATION TIME: 30 MINUTES. SET TIME:  60 MINUTES.
Kiwi tart-1
EQUIPMENT: FOOD PROCESSFOR, MEASURING CUP, MEASURING SPOON, SPATULA, MIXING BOWL.

Ingredients

  • 1 cup (250mL) Bran Flakes, Crushed (about 2.5 cups flakes; in replacement of graham cracker crumbs for a higher fibre, well textured crust)
  • 3 Tbsp Coconut Oil
  • 1/2 Package (125g) Cream Cheese, brought to room temperature (or microwave for 30 seconds in a heatproof bowl)
  • 1/2 Package (150g)  Soft Tofu
  • 1/2 Cup (125mL) Creamy Yogurt (Vanilla Flavour)
  • 1/2 Lime Zest and Juice
  • 1 tsp Coconut Extract or Malibu
  • 4 to 5 Kiwis, peeled and sliced
    *A 9%MF ‘Mediterranean Style’ Liberté yogurt was used as replacement for the alternative 35% MF whipping cream; but feel free to use a Greek yogurt for some extra protein (do pick a thick and creamy product though!) 

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Method

  1. In a microwave safe bowl, heat the coconut oil for 30 seconds until melted.
  2. Mix in crushed bran flakes and pour onto a tart pan while pressing the crust down.
  3. In a food processor, blend tofu until smooth.
  4. Add in cream cheese and pulse until smooth.
  5. Mix in yogurt and coconut extract and blend again for 30 seconds.
  6. Add in lemon zest and just while stirring with a spatula.
  7. Pour the cream cheese-yogurt mixture into the pressed tart shell and set in freezer to set for at least one hour (overnight works great as well).
  8. Once set, allow to thaw for a little and slice Kiwis and place atop the tart in a preferred arrangement.
    * note: recipe can be made into a trifle dessert and works very well as a small jar dessert in the refrigerator instead of the freezer.

Nutritional Facts

Per Serving (1/8 of tart)

Calories: 190  kcal
Fat: 12 g
Carbohydrates: 18 g
Fiber: 3 g
(Net Carbohydrate: 15 g)
Protein: 4 g

A source of:

Half a serving of fruits as per Canada’s Food Guide
Calcium
Potasium
Fat
Fiber
Protein

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