Category: Desserts

By lauren_march on Desserts, Recipes, Summer with 1 Comment

Blueberry and Kiwi Tart

Ingredients
  • 2 cups raw almonds
  • 2½ cups pitted medjool dates, divided
  • 1½ teaspoons cinnamon, divided
  • 1 vanilla bean, caviar removed
  • pinch of nutmeg
  • 1 tablespoon water
  • 1 cup raw cashews
  • 1 ripe banana
  • 2 tablespoons fresh lemon juice, divided
  • 6 kiwis, peeled and divided
  • 1½ cups blueberries, divided
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Instructions
  1. Add the raw almonds, 2 cups medjool dates, 1 teaspoon cinnamon, vanilla bean caviar, and a pinch of nutmeg to a food processor. Pulse 8-10 times and then let everything process into a fine meal for 3-5 minutes. Add in the tablespoon of water and continue to process for another minute or until the mixture rolls in a ball within the food processor.
  2. Line the bottom of a 10-inch round tart pan with parchment paper (I usually trace the tart pan insert and then cut the parchment paper out).
  3. Dump the crust mixture into the tart pan and press into the pan and up the sides. Be patient with this step as it will take several minutes to get it spread evenly and pressed into the pan. If the mixture is too sticky, dip your fingers in water to repel the mixture as you’re pressing it into the pan.
  4. Place the tart pan in the freezer for at least 30 minutes to let the crust set (the crust can be made a day ahead of time and stored in the freezer).
  5. While the crust is chilling, soak 1 cup of raw cashews in warm water for at least 30 minutes. Drain.
  6. Add the cashews, banana, 3 pitted dates, ½ teaspoon cinnamon, and 1 tablespoon of lemon juice to the food processor. Process for 5-7 minutes or until completely smooth.
  7. Pour the banana-cashew cream into the tart shell and place in freezer for 10 minutes to set.
  8. While the cashew cream is setting, add 2 kiwis, ½ cup of blueberries, and 4 pitted dates to a blender. Blend until a smooth glaze forms (approximately 2 minutes).
  9. Pour blueberry-kiwi glaze over the banana-cashew cream and carefully spread across surface.
  10. Thinly slice 4 kiwis. Add kiwis and 1 cup blueberries to a bowl and toss in 1 tablespoon of lemon juice.
  11. Arrange the blueberries and kiwis in circles working your way inward from the outer edge of the tart.
  12. Refrigerate or freeze for 15 minutes to set before slicing. Slice with a sharp knife, serve, and enjoy.
  13. Refrigerate leftovers.

By lauren_march on Desserts, Recipes with 1 Comment

White Chocolate Raspberry Cheesecake

Of all the recipes on this blog, this doesn’t exactly follow the “healthy” motto, but cheesecake is one of my favorite desserts, so I couldn’t pass up this opportunity. Here is a great chance to use fresh raspberries!

Ingredients

For the graham crumb base

  • 1⅓ cups graham wafer crumbs
  • 3 tbsp sugar
  • ⅓ cup melted butter

For the cheesecake batter

  • ⅓ cup whipping cream
  • 1 cup good quality white chocolate chips
  • 3 eight ounce packages ounces cream cheese
  • ½ cup sugar
  • 3 eggs
  • 3 tsp vanilla extract
  • 1 cup whipping cream

Topping

  • 3 – 4 cups fresh raspberries
  • ½ cup white chocolate chips, melted (for garnish, optional)

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Instructions

To make the crumb crust

  • In a small bowl combine the graham crumbs, sugar and melted butter.
  • Press into the bottom of a lightly greased springform pan. (Grease bottom only! I also like to line the bottom with parchment paper for easy release of the cheesecake from the pan when it has cooled.)
  • In a double boiler, melt together the ⅓ cup whipping cream and 1 cup pf white chocolate chips. You want this just at the melting point, so be careful not to overheat it. Let it cool to lukewarm if necessary after melting. Set aside to cool while you prepare the rest of the cheesecake batter.
  • Cream together the cream cheese and ½ cup sugar for a few minutes, scraping the bowl often.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in the vanilla extract and melted white chocolate.
  • Finally blend in the 1 cup of whipping cream until smooth.
  • Pour over the prepared base and bake in a bain marie (See Note) at 325 degrees F for 60 to 70 minutes. The cheesecake may be beginning to lightly brown at the edges but a cheesecake does not need to brown at all to be fully baked. The surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
  • Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface)
  • Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (Do not put a hot cheesecake into the fridge to cool quickly, this may result in an under baked cheesecake because the residual heat actually continues to set the cheesecake after it comes out of the oven).
  • When completely cool cover the top with fresh raspberries and garnish with melted white chocolate if desired.

Chill completely in the refrigerator until ready to serve.