A SWEET DEAL
NO-BAKE BERRIES
AND CREAM
CHEESECAKE
These irresistible bars
are deliciously creamy,
with just the right
amount of sweetness.
Base:
1 box (200g) digestive
biscuits, crushed
½ cup (125ml) honey
or maple syrup
Filling:
3 leaves gelatine
1 tub (250g) ricotta
cheese or 230g
medium-fat cream
cheese
2 cups (500g) PnP
strawberries and
cream double-cream
yoghurt
¾ cups (180ml) honey
1 tsp (5ml) vanilla
essence
MAKES 10-12 BARS
Grease a 36cm x 14cm
rectangular loosebottomed tart tin with
cooking spray.
Combine crushed
biscuits and honey or
maple syrup.
Press mixture down
evenly into tart tin to
create the base.
Chill in fridge for 30-60
minutes.
Place gelatine leaves in
water to soften (called
sponging or blooming),
about 10 minutes.
Combine ricotta or
cream cheese, yoghurt,
honey and vanilla in
a mixing bowl.
Heat 1 cup of this
mixture in a pot over
medium heat (it should
not boil or bubble).
Remove from stovetop.
Squeeze water from
gelatine, add leaves to
the pot and whisk until
completely dissolved.
Fold gelatine mixture
into the rest of the
unheated yoghurt filling
mixture until smooth.
Pour filling over biscuit
base and refrigerate
until set (2-4 hours)
or overnight.
Slice into bars and
serve, or store in an
airtight container in the
fridge for up to 5 days.
GOOD IDEA
Cook handfuls
of strawberries,
blueberries and
raspberries (or
3 handfuls of one
type of berry) with
¼ cup (60ml) each
honey and water
and a squeeze of
lemon juice until
sticky. Cool, then
swirl through
cheesecake before
setting in the fridge.
TRY THIS
PnP DOUBLE-CREAM
POMEGRANATE
& RASPBERRY
YOGHURT (1kg)
Take your banoffee
pie to the next level.
2 packets (200g)
walnuts or pecans,
chopped
½ tsp (3ml) cinnamon
8 sheets phyllo
pastry, defrosted
¼ cup (60ml) maple
syrup
1 can (400ml) chilled
coconut cream
4-6 bananas, sliced
Filling:
½ tub (120g) ricotta
cheese
¼ cup (60ml) maple
syrup or honey
2 tsp (10ml) vanilla
essence
Juice (60ml) and zest
of 1 lemon
Date caramel:
1 punnet (400g)
medjool dates,
stoned and chopped
½ cup (125ml) hot
water
¼ cup (60ml) honey
½ cup (125ml)
coconut milk
1 tsp (5ml) vanilla
essence
Pinch salt
SERVES 6
Preheat oven to
180°C. Line 2 baking
trays with paper.
Combine nuts and
cinnamon.
Place two sheets of
pastry next to each
other and brush with
maple syrup.
Sprinkle with a little
nut mixture and layer
each with another
sheet of pastry.
Repeat until you
have 2 stacks with 4
layers of pastry each.
Cut each stack into
12 squares and place
on lined trays.
Bake for 10-12
minutes or until
golden and crispy.
Combine filling
ingredients until
smooth.
Place date caramel
ingredients in a
blender and blitz until
smooth and velvety.
Fold 2 Tbsp date
caramel into filling
mixture.
Drain liquid from
coconut can (it can
be used in smoothies)
and whip solid cream
into stiff peaks.
Place a spoonful of
filling on each pastry
square, then banana
slices, some date
caramel and whipped
coconut cream.
Layer 4 squares
of pastry on top of
each other to make a
stack, ending up with
6 stacks to serve.
NEW
Look out for this
new flavour in
PnP’s delicious,
rich and creamy
yoghurt range.
Also available in
strawberries & cream,
salted caramel and
lemon meringue.
90 | Fresh Living – Spring 2021
89-Desserts COR 2.indd 90
SKINNY BANOFFEE
PHYLLO STACKS
pnpfreshliving.com
2021/08/20 14:20