Page 275 - 28_Days_of_Clean_Eating.sanet.cd

Yogurt Cheesecake Bars

with Berry Topping
Vegetarian

These tart and creamy bars are a healthier version of classic
cheesecake. The berry sauce is a scrumptious addition and makes
these a dessert worthy of a special occasion.
Cooking Tip: Don’t overbeat the cream cheese filling; doing so
introduces air to the batter, which in turn can cause it to crack
during baking.

Coconut oil, for greasing 1 (8-ounce) package cream
¾ cup uncooked old-fashioned cheese, softened
rolled oats ¼ cup honey
¼ cup almond flour 2 eggs
1 teaspoon ground cinnamon 1 tablespoon pure vanilla extract
4½ tablespoons coconut sugar 1 teaspoon lemon zest
1½ tablespoons butter, melted 1 cup plain Greek yogurt
1½ tablespoons unsweetened 1 cup Warm Berry Sauce
almond milk (page 308)
1. Preheat the oven to 325°F.
2. Coat an 8-inch-square pan with coconut oil.
3. In a food processor, pulse the oats, almond flour, cinnamon, and
2 ⁄ 2 tablespoons of coconut sugar until coarsely ground. Add the
1
butter and milk; pulse until the mixture resembles wet crumbs.
Press the crust into the prepared pan. Bake for 8 minutes or until
set; let cool slightly.
4. In a large bowl, beat the cream cheese, honey, and remaining
2 tablespoons coconut sugar with a mixer at medium speed until
flufy. Add the eggs, one at a time, beating until the yellow disap-
pears. Add the vanilla, lemon zest, and yogurt and beat just until
combined. Pour the filling over the prepared crust. Bake for 30 to
35 minutes or until the center jiggles slightly.

274 28 Days of Clean Eating