December is the month of dinners, aperitifs and delicious social moments, accompanied by the desire to wish each other well and celebrate the arrival of Christmas. But delicious doesn’t necessarily mean heavy, and Dairy-free fruit cheesecakes are perfect for those who have to deal with diabetes and coeliac disease, but also for those who are lactose intolerant.
This very simple, yet colourful and tasty recipe is therefore an idea not only for an end-of-meal dessert, but also for a snack or a fun breakfast.
These cheesecakes were also enthusiastically received at the last Parma Ham Festival where the focus was on food intolerances and how to look for solutions to avoid giving up taste and eye catching ideas. And for a savoury snack idea, try the Gluten free potato pizza with olives.
Dairy-free fruit cheesecakes
carbohydrates 13.47g per 100g without chocolate decorations
Ingredients for 12 servings
- 500g white soy yoghurt*
- 250g blueberry soy yoghurt*
- 120g mixed fruit (kiwi, blueberries, raspberries, peaches, mango, etc.)
- 70g sugar coated peanuts* or nut brittle*
- 30g brown sugar
- 12 dark chocolate decorations*
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Add brown sugar to the white soy yoghurt and mix well.
- Take 12 single-portion cups and place 4 sugar coated peanuts or small pieces of nut brittle on the bottom of each one. Place 2 heaped tablespoons of white yoghurt on top of the base, then a heaped tablespoon of blueberry yoghurt, spreading it so that it covers the light yoghurt: the colour is in strong contrast, so you should see a clear separation.
- Decorate each cup with 2 slices of fruit, varying so that they are very colourful and cheerful. Finally, add a chocolate decoration to each cup and serve.
Version with gluten of Dairy free fruit cheesecakes
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.