As you may know, we recently launched ‘Bene Meals’! Our new menu which highlights our commitment to offering a taste of Italian summers, inspired by ‘cibo povero’; traditional Italian dishes born out of scarcity but rich in flavour and nutrition.
This time we’re back with yet another tasty dessert recipe from our new menu for you to try for yourself. Our Sicilian Lemon Cheesecake is both tantalising AND macro-friendly, meaning you can have your (cheese)cake, and eat it, too.
(Makes 2)
- Zest of one Lemon
- 60ml Whipping Cream
- Handful Blueberries
- 6 Dates, pitted
- 60g Greek Yoghurt
- 100g Low-Fat Cream Cheese
- 2g Stevia
- 20g Almond Ground
- 10g Gluten Free Oats
- 10ml Lemon Juice
- 2g Vanilla Essence
- 4g Corn Flour
Nutritional information: (Per serving) 404.39 calories | P: 10.92 | C: 25.94 | F: 28.55
Prepare the Base:
- Blend the almond flour, ground oats, and pitted dates in a food processor until a sticky mixture forms.
- Press the mixture evenly into the bottom of a springform pan to form the crust, and set aside.
Prepare the Filling:
- In a large bowl, combine the Greek yoghurt and cream cheese, mix until smooth.
- Add the lemon zest, lemon juice, stevia, and vanilla extract, and mix well.
- In a separate small bowl, mix the whipping cream with the cornstarch until fully combined.
- Gradually add the whipping cream mixture to the cheese mixture, blending until smooth and fully incorporated.
Assemble the Cheesecake:
- Pour the cheesecake mix over the top of the crumbs, and garnish with blueberries.
- Enjoy!
Join us in feeling good, doing good, and looking good with our ‘Bene Meals’, available throughout the summer, featuring an array of dishes inspired by the Mediterranean diet and Italian summer flavours. Explore this exclusive menu and opportunities to participate in our community giving programme here.
If you enjoy this recipe, visit our recipes page here, where you can explore a wide array of our mouthwatering culinary creations!
Get £50 off a 5-day trial with code: BLOG50. Start your trial here!
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