Copyright John Paul Urizar
www.johnpaulurizar.com.au
As a child it was my favourite dessert but, made with butter, cream cheese and a truck load of sugar, cheesecake is never the healthiest choice. This delicious compromise uses sheep's yoghurt, for those who can tolerate sheep's dairy better than cow's, and is set with agar agar, the vegetarian alternative to gelatin.
Ginger stem oat biscuits are available from leading independent supermarkets and delis across the country.
Place the biscuits in a food processor with the Omega spread and process to a breadcrumb consistency. Press the biscuit crumbs into a flan dish and press down firmly.
Place in the refrigerator.
Clean the bowl of the processor and place the mango and yoghurt in it. Bring a ¼ cup water to the boil, add the agar agar powder and stir until it has dissolved completely.
Pour the dissolved agar into the bowl with the mango and yoghurt and process until well combined and smooth. Pour the mango mix onto the ginger biscuit base and refrigerate for a couple of hours before serving.
Note: Agar agar is made from various types of seaweed. It acts like gelatin but unlike gelatin, it's high in fibre and helps lower cholesterol and high blood pressure.
Makes 6 servings
| Prep Time: | 3 hrs |
| Cooking Time: | nil |
| Ready in: | 3 hrs |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 1290 kj |
| Calories | 308 kcal |
| Fat | 15.3 g |
| Saturated Fat | 7.2 g |
| Total Carbohydrate | 35 g |
| Total Protein | 6.3 g |
| Fibre | 2 g |
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