Raspberry Lemon Cheesecake Bites

Raspberry Lemon Cheesecake Bites – A wonderful alternative to an ice-cream dessert!

Prep/Cooking time: 20mins.

ingredients(Serves 10):
– 100g cream cheese
– Zest of 1 lemon
– 1 tbsp xylitol or granulated stevia, to taste
– 1 tbsp freeze-dried raspberries (optional)
– 60g fresh raspberries
– 60g desiccated coconut or vanilla or berry protein powder

Decoration:
– 30g desiccated coconut
– 1 tbsp freeze-dried berries, crushed
– 50g dark chocolate

How to make it…

Place the cream cheese, lemon zest, xylitol or stevia, raspberries and coconut or protein powder in a food processor and blend until smooth. Spoon into a bowl and freeze for 1–2 hours until firm.

Place the coconut and crushed freeze-dried berries on a plate. Take bite-sized pieces of the frozen mixture and roll into balls. Roll in the coconut mixture and place on a sheet of greaseproof paper.

Heat the dark chocolate in a glass bowl set over a pan of simmering water and stir until melted. Transfer the chocolate to a squirty plastic bottle or use a spoon and drizzle the chocolate over the tops of the balls to decorate.

Place the bites in the freezer until required. Eat straight from the freezer.

As featured inside our Spring Issue of Thrive Magazine 2018.

Thanks to Modern Books and Christine Bailey for this recipe.