And Mother’s Day is here again. How time flies. I remember going to church and giving roses to my mother and celebrating with a special lunch. Years later I am in a different country and celebrating Mother’s Day with my own daughter with a cheese cake specially made to honour Mother’s everywhere. Thinking of the good times and feeling nostalgic. Here is a colourful cake that explodes with the colours of summer and made with love for the one and only Mummy of a lifetime.
I have used avocado, dragon fruit and mango to make this extraordinarily delicious healthy Mother’s Day Tilted Biscuit Multi Coloured Cheese Cake.
Chia seeds are among the healthiest foods on the planet loaded with nutrients that can have important benefits for your body and brain and a source of Omega 3 fatty acids.
The avocado is a rather unique type of fruit that is high in healthy fats and has powerful beneficial effects on health as it has numerous nutrients, including 20 different vitamins and minerals.
The dragon fruit is an amazing one. It helps to delay aging, prevent high blood pressure, and improve your figure, while living a happier and healthier life.
Did you know that the King of fruits- the mango- boosts the immune system? The generous amounts of vitamin C and vitamin A in mangos, plus 25 different kinds of carotenoids keep your immune system healthy and strong.
Combined together with a low calorie biscuit crust, this cheese cakes packs a powerful punch. Who said clean eating is boring?
- ½ an avocado ( about 2 tbsp of the pulp); 1 tsp chia seeds; 2 tbsp home made cream cheese; ½ tsp stevia powder or more to taste. Mix together with a fork and keep in fridge till required, preferably overnight. The chia seeds will expand and thicken the mixture.
- ½ a medium mango ( about 2 tbsp of the pulp); 2 tbsp home made cream cheese. Mix together with a fork and keep in fridge till required.
- ¼ pink dragon fruit ( about 2 tbsp of the pulp); 2 tbsp home made cream cheese. Mix together with a fork and keep in fridge till required.
For Home Made Cream Cheese:
500 ml curds with ¼ tsp pink Himalayan salt.
Whisk to a smooth consistency and pour into a muslin bag placed over a strainer and let drain overnight up to 48 hours in the refrigerator. The desired consistency should be that of soft cream cheese.
For the Biscuit Base:
3/4 cup instant oats; ¾ cup enriched wheat flour; ¼ cup fresh, grated coconut; ¼ cup grated carrot; ¼ cup virgin coconut oil + more for greasing the trays; 2 tbsp ice water (you may require more or less).
Mix all the ingredients together into a soft dough. Divide into 4 portions. Using your fingers spread onto a 4.5 inch greased mini cheese cake tray. Repeat with remaining three portions. Bake in a preheated oven ( 10 minutes) for 15 to 20 minutes at 225 Celcius. Cool in oven before using. (Incidentally, this is a great snack for hungry kids).
Place one biscuit on a white plate and spread the avocado mixture thickly on it. Top with the second biscuit, not completely covering the avocado mixture, so that the green is visible. Spread the dragon fruit mixture on top and repeat the process with the third biscuit and the mango mixture. Top with the fourth biscuit, refrigerate for 1 hour minimum, cut and serve to your guests after taking a photograph of course.
The assembled cheesecake should tilt a bit for the explosion of colours to be visible.
NB: The mango and the dragon fruit are very sweet, so sugar is not required.
Mash the fruits and cheese cake with a fork to get a firm consistency. If blended together it will be runny.
For those of you who have a sweet tooth, drizzle some honey over and enjoy yourselves.
Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.
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