Pretty in Pink


 This week I made another great food discovery. The lovely David and Luise from Green Kitchen Stories. A beautiful website and blog with hundreds of truly amazing recipes and pictures of food that make you want to cook – healthy, clean, vegetarian food.  And just recently they have published a book, which will be on my Xmas wish list.

But let us not get distracted. Here is a dessert that is good for you, truly. And for some reason it has the wow factor. It must be because it is so pretty in pink.  

Frozen Pink Cheesecake
Crust:
300 g (2 cups) almonds
10-12 fresh dates, pitted
2 tbsp coconut oil
a pinch of salt
Filling:
2 cups fresh (or frozen) raspberries & strawberries
juice from 1/2 lemon
1/2 cup honey
1 cup mascarpone cheese
1 cup 
quark or curd (you could probably also replace it with a fat Greek or Turkish yogurt)
Topping: 
1 cup fresh summer fruit and a couple of edible flowers
Grind almonds in a blender or a food processor for about a minute. Add dates, coconut oil and salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.
Blend berries, lemon juice and honey. Stir together mascarpone, curd and the blended berries in a large bowl. Pour it on top of the crust in the spring pan and put it in the freezer for 1-2 hours (you can keep it in the freezer for days but then you have to let it soften a bit before you serve it) .
Top the cake with fresh fruit and a couple of flowers. Serve immediately.
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