The Perfect Dessert For Your Summer Get Together

Tired of the standard cake served at social gatherings all throughout the year? Looking to be the guest who brings the delicious but healthy dessert to a gathering?

Look no further. Here is your answer. This recipe is simple to make and the end result is healthy & delicious. There is no cream cheese in this cheesecake! Can you guess what this cake is make from? This “cheesecake” is particularly rich in protein because of the cottage cheese and Greek yogurt.

Individuals often have a love/hate relationship with cottage cheese; however, in this recipe, you can’t even taste it. 🙂

Greek yogurt is my preferred yogurt recommendation as it has double the amount of protein when compared to regular yogurt in the same serving size.

Roasting banana and mango intensifies the flavour. Some individuals have asked me is it necessary to roast the fruit as they don’t like to turn on the oven just to roast one thing. It’s not necessary but the flavour will be that much more after roasting. As you scroll the recipe, one thing you will notice is that there is not much sugar added to the recipe. I personally would suggest roasting the fruit as the juices will be released and the dessert will taste that much more elevated with adding additional sugar sources.

Food For Thought: You decide for yourself if roasting fruit is worth it or not.

Roasted Banana and Mango Cheesecake

(Inspired by Cookspiration- http://www.cookspiration.com)

Serves 4

Ingredients:

3/4 tsp (3 mL) ground cinnamon, divided
1/4 tsp (1 mL) ground nutmeg
1 tbsp (15 mL) freshly squeezed lemon juice
2 bananas, cut into thick 1-inch (2.5 cm) slices
1 ripe but firm mango, cut into 3/4-inch (2 cm) chunks
1 tbsp (15 mL) packed brown sugar
1 cup (250 mL) Cottage cheese
1 tsp (5 mL) vanilla extract
1 cup (250 mL) plain Greek yogurt
1/2 cup (125 mL) crumbled graham crackers (four 2-1/2-inch/6 cm square crackers)

Instructions:

  1. Preheat oven to 425 °F (220 °C). Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, combine 1/2 tsp (2 mL) of the cinnamon, nutmeg and lemon juice. Add bananas and mango; stir gently to coat fruit with spices. Spread out on prepared baking sheet.
  3. Roast for 10 to 15 minutes or until fruit is browned and soft, but still holds its shape. Let cool until just warm.
  4. Set 8 of the best looking banana slices and 12 of the best looking mango pieces aside for garnish.
  5. In a food processor or in a large, tall cup using an immersion blender, combine the remaining roasted banana and mango, brown sugar, Cottage cheese and vanilla; purée until smooth. Add yogurt and pulse until blended. Taste and add more sugar, if necessary; pulse to combine.
  6. In a small bowl, combine graham crackers with remaining cinnamon; spoon into bottom of 4 wide-mouth small mason jars or clear dessert dishes, dividing equally. Spoon in Cottage cheese mixture, then top with reserved roasted fruit. Serve immediately, or cover and refrigerate for up to 1 day before serving

What Type of Mango Did I use?

I used a Kent Mango

 

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