Low Cal Strawberry Cheesecake

Recipe For the crust:

• Mixed Nuts- 1 cup (I used pecans, walnuts & almonds)
• Granola- 1 cup
• Flax Seeds- 1 tbsp
• Salt- Just a pinch
• Dates- 4 (pre-soaked & puréed +1 tbsp water )

For the filling

• Yoghurt- 1 kg
• Honey- to taste

For the jam

• Strawberries- 400gm
• Jaggery Powder- 1 1/2 cup
• Chia Seeds- 2tbsp
• Lemon- 1 (juiced)
• Water- 1 cup

Method:

• Heat a pan, lightly toast nuts, seeds & granola.
• Add ingredients for crust in a food processor and pulse till roughly chopped.
• Put the mix into a pie tin, spread evenly, press & pack tightly.
• Freeze for 10mins.
• Add all ingredients for jam to a pan.
• Cook till thick. Set aside to cool.
• Hang yoghurt overnight in a muslin cloth, in the fridge.
• After 8-9hrs, twist the muslin cloth & squeeze further to remove any excess water.
• Mix yoghurt & honey. Whisk well.
• Spread evenly on top of crust.
• Add jam on top & freeze for 2-3hrs.
• Serve cold.