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Green Tea Cheesecake – No Bake

I’ve been on a Green Tea crave recently + tight on time so this recipe sparked quite an interest!


  • 1 Tbsp gelatine powder & 1/4 cup water
  • 6 oz cream cheese, softened
  • 1/3 cup plain yogurt
  • 1/4 cup sugar
  • 1/4 cup heavy cream
  • 1 Tbsp matcha green tea powder and 3 Tbsp warm water, mixed
  • For Crust: 1 package graham crackers crushed into crumbs & 3 Tbsp butter & 1 Tbsp sugar


  1. Mix gelatine powder and water in a small cup and set aside. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
  2. Spread the crumbs in bottom of a 8 inch round cake pan. Flatten the crust, pressing with a spoon. Chill in refrigerator.
  3. Stir softened cream cheese and sugar in a large bowl. Add plain yogurt and heavy cream and mix until smooth. Further, add matcha green tea powder mixture into the filling.
  4. Heat gelatine mixture in the microwave until becomes liquid and add it to the filling. Stir well.
  5. Pour the filling on top of the crust and spread evenly. Refrigerate the cake for 3 hours, or until set.



Low Calorie Fruit Desserts

Lemon Bars

ImageBecause my old roommate made amazing lemon squares – I’d swear by these!
For the crust:
  • 1/2 cup confectioners’ sugar
  • 1 1/2 cups unbleached flour
  • 3/4 cup unsalted butter, at room temperature
For the filling:
  • 1/2 cup unbleached flour
  • 2 1/4 cups sugar (I reduced the sugar by 1/4 cup. Next time, I would actually use 3 cups of sugar to make it less tart)
  • 1 cup plus 2 tbsp lemon juice
  • lemon zest, grated from 1 small lemon
  • 6 large whole eggs
  • 2 egg yolks
  • salt pinch
  • confectioners’ sugar for topping
  1. Preheat the oven to 350 degrees F and butter a 9×13 inch baking pan.
  2. To make the crust: sift the confectioners’ sugar into the bowl. Stir in the flour. Add the butter and pine nuts (if using) and beat on low speed mixer just until a smooth dough forms.
  3. Press the dough evenly into the pan and allow to come up about 1/2 inch up the side of the pan. Line the crust with parchment paper and fill with pie weights.
  4. Bake the crust until it is a deep golden brown, about 25-35 minutes.
  5. To make the filling: While the crust is baking sift the flour into mixing bowl and whisk in the sugar until blended. Add the lemon juice and zest and stir to dissolve the sugar. In a separate mixing bowl, whisk the whole eggs and egg yolk with the salt. Add the eggs to the lemon juice mixture and whisk until well mixed.
  6. Once the crust is ready pour the filling directly into the pan (leave the pan in the oven while you do this to make it easier). Reduce oven temperature to 300 degrees F. and bake just until the center of the custard is set, about 30-40 minutes.
  7. Let cool completely on a wire rack, then over and chill well before cutting. Cut into squares and dust the top with confectioners’ sugar, if desired. They will keep in an airtight container or well covered in the baking dish in the refrigerator for up to 4 days.


Classic Tiramisu

A classic Tiramisu recipe with eggs, Mascarpone cheese, Marsala wine and heavy cream. Tiramisu is a layered mascarpone cake (Mascarpone is an Italian triple-cream cheese).


  • 3 large eggs, separated
  • 1/2 cup sugar
  • 250 g Mascarpone cheese
  • 1/2 cup chilled heavy cream
  • Pinch of salt
  • 1/4 cup sugar
  • 2 cups freshly brewed Espresso, cooled to room temperature
  • 2 Tbsp sweet Marsala wine or brandy
  • 20 – 24 Italian ladyfingers
  • Dark chocolate shavings or cocoa powder for topping


  1. Mascarpone cream: In a bowl add the 3 egg yolks and 1/2 cup sugar and beat with an electric mixer until thick and pale yellow in color. Add the Mascarpone cheese and beat until well combined. Set aside.
  2. Beat the egg whites: In another bowl add the egg whites and salt and beat with an electric mixer until soft peaks. Add the 1/4 cup sugar a little at a time, while beating. Continue to beat the egg whites until they hold stiff peaks.
  3. In another bowl beat the heavy cream until it forms soft peaks.
  4. Fold the cream into mascarpone mixture gently but thoroughly. Finally, fold in the egg whites and set aside.
  5. Finish the Tiramisu: In a shallow bowl add the Expresso coffee and Marsala wine. Dip ladyfingers in the coffee mixture, soaking them for 3 to 4 seconds on each side, then transfer them to an 8-inch glass-baking dish (the baking dish should be able to hold two layers of 10 to 12 ladyfingers each, topped with cream). Place soaked ladyfingers one next to the other on the bottom of the dish (trimming as necessary) until the bottom of the dish is covered. Spread half of mascarpone mixture evenly over the ladyfingers.
  6. Repeat with the remaining ladyfingers and finish with the rest of the Mascarpone cream.
  7. Cover Tiramisu with plastic wrap. Dust with cocoa powder or sprinkle with chocolate shavings and serve.
  8. Refrigeration time is essential for Tiramisu, as it allows for all the flavors to come together. A minimum of 3 hours is needed, but for best results, refrigerate for 6 hours or even more. The best is to make the Tiramisu a day in advance.

Low-Fat Cheesecake

Who doesn’t love cheesecake? Now you can satisfy your sweet craving without sacrificing your waistline. This classic dessert offers what any other cheesecake offers at a fraction of the calories. So go ahead, indulge. Cheesecake never tasted so good.

Prep time: 1 hour

Cook Time: 1 hour,  10 minutes


  • 9 whole low-fat cinnamon graham crackers, broken in half
  • 2 tablespoons unsalted butter, melted
  • Cooking spray
  • 2 8-ounce packages Neufchatel cream cheese, softened
  • 2 8-ounce packages fat-free cream cheese, softened
  • 1 1/2 cups sugar
  • 1 cup reduced-fat sour cream
  • 2 large eggs plus 3 egg whites
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Assorted toppings


  1. Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
  2. Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.
  3. Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
  4. Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.


Matcha Pannacotta

Matcha is a finely milled green tea. There are many different brands you can find at ethnic markets that can be added to a variety of recipes, enjoy!


  • 2 tablespoons matcha powder
  • 2 cups double cream
  • 1 1/4 cup full fat milk
  • 1 vanilla pod
  • 1/2 cup sugar
  • 3,5 sheets gelatin (or 2 tbsp dried)


  1. Put the double cream, milk, seeds of the vanilla bean and sugar in a small saucepan and heat until close to boiling but not actually boiling. Take of the heat. Soak your gelatin leaves in cold water for 5 minutes.
  2. Put the matcha into a cup and add one cup of the hot mixture slowly into the powder while vigorously whisking. Once combined add the matcha mixture into the cream mixture.
  3. Add the soaked gelatin (squeeze out the moisture) into the warm cream and whisk until dissolved. Pour the cream into your ramekins, glasses or other molds. Leave to stand in the fridge for at least 4 hours before unmolding.
  4. For unmolding you can dip the ramekins into hot water (making sure the water does not get into your molds of course) for a few seconds and then turn them onto a plate and lift the mold.


Blood Orange Curd-Filled Beet Doughnuts

I saw this on someone’s blog and immediately imagined biting into one of these lovely donuts!


  • scant 1/2 cup (50 g) beets, peeled and diced
  • 2 oranges, juice of (about 1 1/4 cup)
  • 3 cardamom pods
  • 5/8 cup (5 oz) milk
  • 5/8 cup (5 oz) beet juice
  • 2 1/4 tsps (or 1 envelope) active dry yeast or 20 g fresh yeast
  • 4 cups (500 g) flour plus 1/3 cup (about 40 g) to add if necessary
  • 1/2 cup (50 g) powdered sugar
  • 4 tbsps (50 g) butter, melted and lukewarm
  • 1 egg yolk
  • 2 tbsps orange liqueur (I used Grand Marnier)
  • pinch salt
  • oil for frying
  • 2 cups blood orange curd


  1. Place the beets, orange juice, and cardamom in a small saucepan and simmer until the beets are tender and orange juice is considerably reduced (but not turned into a fruit leather).
  2. Purée the beets, orange juice, and cardamom pods in a blender or food processor.
  3. In a medium saucepan, heat the milk and beet juice until warm, but not boiling. Place the yeast in a mixing bowl. When the temperature of the milk mixture comes down to 115°F, pour it over the yeast and let it stand until it becomes foamy – about 10 minutes.
  4. Add the beet purée, flour, powdered sugar, butter, egg yolk, orange liqueur, and a pinch of salt to the yeast.
  5. Mix the dough with the dough hook of a stand mixer or by knead by hand until the dough is smooth and silky to the touch (not sticky). Place the dough in a bowl and cover with plastic. Let the dough sit in a warm location and rise until it has doubled in size (about an hour).
  6. When the dough is ready, turn it out onto a floured work surface and roll the dough to 1/2-inch thickness.
  7. Cut out shapes and place them on a baking sheet to rise for 30 minutes.
  8. Heat at least 2-inches of oil to 360°F (use a thermometer to keep track of the temperature) and begin frying a couple of doughnuts at a time – about 1 minute per side depending on the size of the doughnut. The smaller ones will cook faster.
  9. When the bottom has turned golden (not dark brown!) flip the doughnut over to fry the other side. When the doughnut is done, remove it from the oil to a cooling rack. Repeat for all of the doughnuts.
  10. Take a cooled doughnut and pierce the side with a chopstick, sweeping out a space in the center.
  11. Fit a pastry bag with a small tip (small enough to fit in the doughnut hole) and fill the bag with the blood orange curd.
  12. Take care not to overfill the bag, cause that just makes a mess. Place the tip of the bag into each doughnut hole and fill with curd.
  13. Dust with powdered sugar before serving.
  14. Makes anywhere from 12 large doughnuts to 30+ little doughnuts.