If you're a lover for Sara Lee's Frozen Strawberry Cheesecake, we promise you're going to love these. The filling is bursting with real strawberries and will melt in your mouth like ice cream
It's a dessert that will make you want to go back for seconds and thirds
INGREDIENTS
Base:
3 Strawberry White Choc Blondie Better Being Bars, room temp
1-2 tbsp maple syrup
Filling:
250g firm cream cheese
2 tbsp maple syrup
30g strawberry protein powder (Naked Harvest)
1 cup frozen strawberries
1/4 cup milk of choice
Topping:
1 cup frozen raspberries
METHOD
Base:
Place bars into food processor along with maple syrup, pulse until you can pinch the mixture and it sticks together.
Divide mixture into the 6 muffin moulds and press down the mixture with the base of a glass until smooth.
Filling:
Add all ingredients in the food processor and blend for around 3-5 minutes until you reach a creamy smooth consistency.
Spoon and smooth mix over base using a warmed spoon. Freeze for 20 minutes.
Topping:
In a small saucepan, over low heat, melt frozen raspberries.
Using the back of a spoon gently crush melted raspberries before spooning over the top of the filling.
Freeze for 2 hours.
Remove from freezer.
Pop out of moulds, and allow to sit at room temperature for 5 minutes before eating.
