Greek Yogurt Cheesecake Cupcakes with Balsamic Strawberries

 

I took a risk on these cupcakes a few weeks ago and it was well worth it. I tried out a new recipe just before meeting up with friends for a weekend at the beach. The downside was they needed to be kept very cool, but the upside was everyone helped eat these as soon as we arrived – so keeping them cool was never an issue. The Greek yogurt bring a healthier balance to the usually overwhelming amount of cream cheese that’s found in cheesecake. Also, the crust has a fair amount of flax which I absolutely love.

I modified the recipe from Lauren Kelly Nutrition.

Strawberry Topping

  • Sliced strawberries
  • Balsamic vinegar

Mix ingredients together and set aside.

Greek Yogurt Cheesecake Cupcakes

  • 7 graham crackers (14 halves)
  • 1/2 c ground flaxseed
  • 2 Tbls sugar
  • 1 tsp cinnamon
  • 1/2 c butter or coconut oil
  • 1 package of cream cheese, softened
  • 1 small container of Greek yogurt
  • Juice and zest of 1 lemon
  • 1 tsp vanilla
  • 1/4 c sugar

1. In a food processor, breakdown the graham crackers

2. Add cracker crumbles to a bowl, add flax, sugar and cinnamon 

3. Pour in the butter or oil

4. Press into cupcake liners. Let set in the fridge for 30 minutes

5. For the filling, combine cream cheese, yogurt, lemon, vanilla, sugar

6. Pour the filling (about 1-2 Tbls) onto the graham crust

7. Let the cupcakes set in the fridge for an hour or two. Top with strawberries

Two Wonderful Raw Meals


I have moved, yet again, hence another long hiatus with posting. I do have some good recipes though to make up for the delay!

I helped out recently with a raw catering gig and forgot how much I enjoy preparing raw food. For the catering, I made (raw) veggie burgers, falafels, crackers, and dips: ketchup, mustard, and lemon aioli. Unfortunately, it was so busy I was only able to get one shot of the food above. I had my partner (who’s never had a raw meal before) try both and he liked them! 

I used the following recipes, pretty much to a T:

Falafel and Aioli: http://uncooking101.com/site/raw-food-recipe/super-easy-falafel/

Burger: http://www.eatingvibrantly.com/raw-veggie-burgers/

Crackers: http://rawmazing.com/recipe/rosemary-almond-crackers-two-ways/

The ketchup and mustard were very easy…

Ketchup:

  • 1 c sun dried tomato, soaked in water, and reserve 1 c of this water!
  • 1 tomato, diced
  • 1/2 c apple cider vinegar
  • 1/4 tsp salt

1. Blend everything in a high speed blender until you reach the desired consistency

Mustard:

  • 1 c mustard seeds, soaked in water for 6 hours
  • 1/2 to 1 c apple cider vinegar 
  • Water
  • 1/4 tsp salt

1. Blend everything in a high speed blender, add water until you reach a desired consistency