Real Food Wednesday

This week my contribution is cheesecake.
A special kind of cheesecake.
A strawberry, naturally sweetened to your taste, cheesecake.

Here’s the method:
Take a half gallon of yogurt (we’ve had that much around here lately).
Mix in 3 cups of finely chopped strawberries.
Sweeten with maple syrup to taste. (I usually add about 1/3 c or so, less if I use honey)
Combine thoroughly.
Pour yogurt mixture into a cheesecloth set into a strainer, place over a bowl.
Let all the whey drain out (usually overnight).
Meanwhile, prepare a no-bake 9 inch crust (I’ve used the 2 c almonds, 1 c pitted dates recipe from NT with good results).
The next morning, spread the yogurt/cream cheese mixture (it should be nice and thick and creamy yummy)
into the pie crust and chill for a few hours.
Top with more sliced strawberries, and possibly some whipped cream…

Mmm…
Good.
And raw, too, for those of us that matters to!

NOTE:
Save this sweetened whey to use in your pancakes –
it usually allows me to cut down significantly on the amount of sweetener I use on top,
and doesn’t make the use of the maple syrup a complete waste.

Join Ann Marie and Kelly for more REAL FOOD each WEDNESDAY!