Frozen Honeyed Ricotta, Banana and Oat Cheesecake 

  • 2 cups rolled oats
  • 3 tablespoons coconut oil
  • 1.5 tablespoons honey
  • 500g ricotta
  • 4 medium sized bananas
  • 1/2 cup honey

1. In a food processor, blend the oats, then pour them into a bowl


2. In a saucepan, gently heat the coconut oil and honey until the oil melts


3. Add the oil/honey to the rolled oats and stir to coat the oats evenly


4. Pour the oat mixture into a 22cm springform pan, then press them down in an even layer using the back of a spoon. Refrigerate whilst you make the cheesecake mixture


5. In the food processor, blend the ricotta, bananas and honey until smooth


6. Pour the mixture over the chilled base and freeze for 5 hours or overnight. To serve, dip a knife in boiling water to help it cut easy


What's the story?

Nutritional Information (Per serve, serves 12)

  • Energy: 1010kJ
  • Protein: 5.8g
  • Fat: 7.8g (Saturated fat 5.0g)
  • Carbohydrates: 35.4g (Sugars 24.0g)
  • Sodium: 54mg

And a word from the dietitian...

Whilst more and more evidence is coming out showing nutritional benefits of coconut oil, the World Health Organisation currently states that evidence supports replacing saturated fats (like those in coconut oil) for unsaturated fats (like those in olive oil). However, coconut oil adds some lovely flavour to this recipe, and in small amounts, as part of a healthy, balanced diet, there is room for most foods.