With so many healthy and nutritious ingredients, this pie style cheesecake could almost be part of the main course, though I prefer to save it for an after dinner treat in our house as I enjoy the dessert and tea ritual at the end of a meal (the boys love to make tea every evening and are now old enough to hold the kettle of hot water after it has boiled; they are growing up).
- 1 medium pie pumpkin, acorn squash or butternut squash
- 1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
- ½ cup agave nectar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cinnamon
- ¼ teaspoon celtic sea salt
- Fill the bottom of a baking dish with a little less than ¼ inch of water
- Cut pumpkin in half, remove seeds, and place face down in baking dish
- Roast pumpkin in the oven for 45-55 minutes until soft
- Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups
- In a cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes
- Process in cinnamon and salt
- Pour batter into a 9-inch tart pan
- Bake at 350° for 45-50 minutes, until firm
- Remove from oven, cool and serve.
A Sweet Life reminds you that agave nectar is a sugar. The less you use, the better.
*photo provided courtesy of elanaspantry.com