The Washington Post
This no-bake dessert is considerably lighter but no less delicious than its cheesecake inspiration. Tangy Greek yogurt, sweet shredded coconut and unflavored gelatin take the place of a traditional cream cheese filling, and almonds and dates replace a butter-laden graham cracker crust.
For the crust
16 pitted dates, coarsely chopped
2cups (skinless) slivered almonds
2tablespoons coconut oil (solidified)
For the filling
1cup coconut water
Juice from 1 lemon
1tablespoon plus 2 teaspoons (2 packets) unflavored powdered gelatin
2cups plain low-fat Greek-style yogurt
1½cups shredded sweetened coconut
2teaspoons vanilla extract
For the crust: Combine the dates, almonds and coconut oil in a food processor; pulse until well incorporated. Press the mixture into the bottom of a 9-inch springform pan; use a piece of wax paper if you don’t want to get sticky hands. Wipe out the food processor bowl.
For the filling: Heat the coconut water in a microwave-safe bowl on high for a few seconds, until it is hot but not boiling. Add the lemon juice, then stir in the powdered gelatin until it has dissolved.
Combine the yogurt, coconut and vanilla extract in the food processor; pulse to blend, then add the gelatin mixture and puree until smooth. Pour on top of the crust, leveling the surface.
Cover and refrigerate for at least 3 hours and up to overnight.
To serve, dip a knife into very hot water before cutting each piece. Makes 10 to 12 servings.
Nutrition per serving (based on 12): 240 calories, 10 g protein, 19 g carbohydrates, 15 g fat, 6 g saturated fat, 0 mg cholesterol, 40 mg sodium, 3 g dietary fiber, 14 g sugar.
Adapted by Sarah Waybright of WhyFoodWorks, from recipes at www.barerootgirl.com and www.bonappetit.com