“A friend is one who knows you and loves you just the same” ~ Elbert Hubbard
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It’s been 100 years since Woodrow Wilson signed the proclamation creating Mother’s Day on the 2nd Sunday of May. Today, it’s an honor to celebrate mine
To one of two people who have known me at my highest highs, at the deepest lows, and still love me anyway. There is no one with a spirit as genuinely good, genuinely beautiful, and genuinely kind as hers
Thank you for all you’ve been to me, but most of all, thank you for being my friend
Happy Mother’s Day, you’re such a good one I love you more than you know
This evening, as we enjoyed her company over a good game of Scrabble and a glass of wine, pink frozen cheesecake will be close at hand.
With a raw crust, a filling of mascarpone cheese and Greek yogurt, along with lots and lots of berries. It’s not only beautiful to look at but healthy and light for a dessert. There is no added sugar, dates sweeten the crust, honey in the filling.
Any fruit combination would be wonderful; the entire dessert can be easily be whipped up in the food processor and put away to freeze.
I know I say it often, but this one; this one you need to make. You really do.
I wish for all the Moms out there the happiest of Mother’s Days. Thank you for who you are and all that you do
~ Adapted from Green Kitchen Stories
Frozen Pink Cheesecake
- 2 ¼ cups almonds, unsalted
- 14 large dates, pitted
- 2 ½ tbsp coconut oil
- a pinch of fine-grain sea salt
- 1 cup strawberries (fresh or frozen)
- ½ cup raspberries (fresh or frozen)
- 1 medium banana
- 1 ½ Tbsp lemon juice (or juice from ½ of a lemon)
- ½ cup honey (or brown rice syrup)
- 1 cup mascarpone cheese
- 1 cup Greek yogurt (or cottage cheese)
- 1 cup fresh fruit
- a couple of edible flowers, optional
- Grind the almonds in a food processor for about a minute, or until finely chopped
- Add the dates, coconut oil and salt to the processor and blend until it all comes together.
- Flatten the almond mixture on the bottom of an 8" non-stick springform pan
- Store in the fridge while preparing the filling
- In a blender (or food processor), add the berries, banana, lemon juice, and honey.
- Stir together mascarpone cheese, Greek yogurt, and the blended berries in a large bowl.
- Pour it on top of the crust in the spring pan and put the pan in the freezer for 1-2 hours (you'll want to let it soften a bit before serving)
- Top the cake with fresh fruit and a couple of flowers (optional)
- Serve immediately