Time for the Blogging Marathon #94! As usual I am participating two weeks this month too. The first theme I chose was “Sweets without Refined Ingredients”. I guess the title is so apt with the way I am trying to adjust my relationship with sugar and sweets in general. The quantified eating done for a majority of this year has actually refined my tastebuds quite a bit. I can still take sugar in little, but I can’t take it if it goes overboard. I simply can’t touch it! Of late, I have been hating ice creams from out, since I feel it is overtly sweet. The latest I loved was Godiva, which was mildly sweet and creamy, but thanks to its price, I will keep it as a occasional treat! 😉
So coming back to the theme, we had to make sweets that didn’t have any refined ingredients, ie. sugar, all purpose flour or any unhealthy ingredient as such. Actually speaking, it isn’t tough! If you really keep your eyes and ears open, there are so many options of enjoying your sweets without feeling guilty. I decided to choose two natural sweetners and one zero calorie sweetner as a part of my recipes for this theme. You may have already guessed what I picked up for today – obviously, honey!
I already have a Honey Yogurt Cake which was once upon a time one of the best loved recipes on the blog. One thing I love about honey is that it so effortlessly sweetens anything you add it to. But there is one side to it, not everybody likes the sweetness of honey. I have a honey hater in the house called Rasha while her sibling can glug bottles of honey, so I have to hide it from her! Sharing with you some of my favorite honey sweetness…
This recipe was adapted from Anna Olson – oh, I love her Food Network shows and her bakes! Hers was a full cheesecake, but I downsized the recipe and baked it in ramekins for the ease of serving! Even though the recipe does take time for making the yogurt cheese and then the final cooling of the dessert before you can actually eat it, all in all, it’s a very easy and comforting dessert to have. I actually made this for the theme when I was on a little diet break and I ate two of the ramekins myself! *putting my head down in shame* 😀
They were really delicious and amazing for a treat. The subtle sweetness of honey blended amazingly with the cheesecake mixture of yogurt and ricotta cheese. My batter wasn’t smooth since my cheese had some lumps, so do make sure that the mixture is smooth, for a nice mouth feel. Off to the recipe…
Honey Yogurt Cheesecake
- 200 gm ricotta cheese
- 250 gm yogurt
- 4 tbsp honey
- 1 egg
- 1 tbsp rosewater
- Dried rose buds and honey for serving
- Whisk together the cheese and yogurt. Drain in a muslin cloth set over a sieve for two hours.
- Preheat oven to 180 degrees. Keep four ramekins ready.
- Take out the drained yogurt cheese into a bowl. Whisk in the remaining ingredients.
- Divide equally into the ramekins. Bake for 25 minutes.
- Allow it to cool to room temperature and then set in the fridge till cold.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#94.