You know you are getting older when a Valentine’s gift is food… right!
Or… perhaps I’m just old enough to know that the true route to a person’s heart is through their stomach!
Over the 30 years I’ve celebrated Valentine’s Day with my man, there’s been lots of roses, jewelry and candlelit dinners.
Now that we are older, we don’t feel the need to make a dinner reservation specifically for Valentine’s Day, but we still make a little effort to acknowledge the romance of the day.
Today I’m sharing one of my own recipes that definitely fits the title,‘Food of Love’.
These are Raspberry Cheesecake Bites, [Australian Style] that are lite… so okay for a sneaky dieters treat.
Personally, I like these as an after dinner sweet treat with a glass of something bubbly, but honestly, they are lovely anytime of day…
And if you keep them in the freezer, you can sneak one when no one is looking.
Shh… don’t tell my family my secret!
Recipes for Raspberry Cheese Cake Bites are not new. I know I keep seeing then on Pinterest, but they all use ingredients we don’t have here in Australia.
I decided to make my own version, which as it turns out, is nothing like the US recipe. We can’t get Graham Cracker or Cool Whip here, so I tossed away the recipe and decided to base my own on a lite version (less guilt) and use fresh, real cream products.
Now these bites are raspberry cheesecake flavour, but you could substitute any kind of cheesecake.
Here’s how I made mine:
Raspberry Cheesecake Bites
375 grams lite cream cheese
1/2 cup of lite thickened cream
1/3 cup caster sugar
2 tablespoons boiling water
2 teaspoons powdered gelatine
200 – 300 grams raspberries (see note)
1 packet Arnott’s Chocolate Ripple Biscuits.
Note: I love raspberries, so prefer the 300 grams, but do find that you need to increase the gelatine too.
1. Using an electric mixer, beat cream cheese, cream and sugar until smooth and the sugar has dissolved.
2. Whisk gelatin with the boiling water until the gelatin has dissolved. Add to the cream cheese mixture and beat to combine.
3. Fold the raspberries through cream cheese mixture. Fill ice cube trays with the mixture and freeze until set.
4. Crush a packet of chocolate ripple biscuits in a food processor until you have fine crumbs.
5. When set, remove raspberry filling from ice cube trays and roll gently in biscuit crumbs. Place back in freezer until you are ready to serve.
I like to serve them while they are still semi frozen.
They taste like a cheesecake flavoured ice cream and are a delicious mouthful of raspberry and chocolate…. mmmmm!
Hmm…. I have to disclose that these are now all gone.
But in my defense, it was incredibly hot here when I was taking these photos and I kept getting disturbed by ‘that other’ job, so these little bites of deliciousness were in and out of the freezer all morning and in the end, they were looking less than firm….
So I ate them!!
Wishing you all a Valentines day filed with love and happiness!
Hugs ~ Kerryanne
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