Frozen Yoghurt Cheesecake Bars

It’s time again for our Monthly Ingredient Challenge, where I get together with a talented group of fellow bloggers to create delicious recipes based on one ingredient. ┬áThis month’s ingredient is cream cheese – yes, this must be right up there as one of the most popular ingredients, surely! I mean, hello cheesecake!

This past month just totally ran away with me, one minute it was mid-June and the next it’s end of July – where has the time gone?!

Needless to say, I’ve not been very organised lately, in fact, I’ve taken a rather more relaxed approached to things, and it’s been great for my own self and my family, but it did no flavours for my blog…

What have I been up to?

Well, I’ve been reading {and that’s so good for the soul!} and just taking things easy, really… I think you get to a point in the year that you just need to cut yourself some slack – so what if the dishwasher isn’t packed before you go to bed? So what if there are still toys lying around at night?

{I’m generally very easy-going, but in some areas I can be slightly OCD… I like tidiness. Yes, when I go to bed at night, I like to know that my kitchen is clean and tidy and that the are no toys lying around…}

Anyways, I’m waffling on a bit…

This recipe I chose to make, is based on a similar one from Mrs Happy Homemaker, my heart goes out to her and her family {read more on her website}.

Frozen Yoghurt cream Cheese bars {Low Carb}

 

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Frozen Yoghurt Cheesecake Bars

Ice cream meets granola bar with this berry-filled cheesecake slice. Perfect to cool down on a hot day and to indulge without all the sugar and carbs...
Prep Time 30 minutes
Total Time 30 minutes
Servings 2 Containers

Ingredients

  • 1 Cup Shaved almonds
  • 1 Cup Chopped pecans
  • 1 Tsp Cinnamon
  • 1/2 Tsp Powdered ginger
  • 1 Tbs coconut oil
  • 250 Gram Cream cheese
  • 6 Cups Double cream plain yoghurt
  • 1 Cup {70 %} Dark Choc Chips
  • 1 Cup Dried cranberries
  • 200 Gram Fresh gooseberries
  • 500 Gram Fresh strawberries
  • 200 Gram Pomegranate seeds

Instructions

  1. Start by mixing the almonds, pecans, spices and coconut oil. Toast it in the oven at 180C for 30 minutes, making sure to stir it every now and then to ensure even toasting.
  2. Once it's golden and toasted, turn it out onto a paper towel to drain the excess oil and spices.
  3. Mix all the other ingredients - you need to chop up everything into small nibs.
  4. Mix in the toasted nut granola and pour into 2 parchment-lined dishes {approx 10x10inch each} and freeze overnight.
  5. Cut into squares and enjoy!

Recipe Notes

You can substitute the gooseberries with fresh or frozen blueberries, or even cherries. Frozen Yoghurt Cheesecake bars {Low Carb}

 

Hope you enjoy – even though we’re sitting in the freezing cold at the moment in ‘Sunny’ SA!

Go and check out the other delicious recipes my fellow bloggers have created with cream cheese:


Happy weekend! X

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