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Snack

Super Easy Healthy Matcha Cheesecake in a jar

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Easy, Matcha, Cheesecake perfectly portioned out just to take one whenever you want. Crispy, delicious cookie swirled in slightly sweet matcha-flavoured no-baked (healthy) cheesecake cream. Sounds good? Well, because it is good! And the best thing, it also is easy!

What is special about this dish?

Everything, basically. Cheesecake usually is made of a buttery-cookie crust and a cream cheese and cream filling, and then it is baked. This recipe could not really be further away from this. But it still is as delicious. Instead of buttery-cookie crust, we have a delicious healthy cookie. And instead of natural flavoured, high fat filling, we have a lighter, super creamy filling, that is not baked. And of course, there is the matcha in here!

What is Matcha?

Matcha is a green tea actually. It is most of the time sold in a powder form which is made from green tea leaves. IT originated in east Asia, where it is consumed a lot too. Especially in Japan it is very common to drink it. But how has it made it way to Europe and America? Well, Matcha contains a lot of caffein (because green tea does so too) and it has an incredibly high amount of antioxidants, which means it is really healthy. That’s why it has kind of been celebrated as a superfood in the past years and that also is why you can find a matcha latte on basically every menu in any coffee shop! It has a slightly bitter flavour and definitely is not something for everyone’s taste buds. To be honest, I do not even like it too much really. But in this recipe it tastes amazing! I promise. SO it really is for matcha lovers and non matcha lovers!

Is cheesecake healthy?

I am sorry to tell you that, but no it is not. Why? Lets start from the bottom. As I already mentioned, it is usually made out of cookies combined with butter. Extremely high in fat and sugar and with basically no nutritional value. And then the filling; cream cheese, cream and sugar. Not very nutrient-packed either. But is has loads of sugar and fats. The only positive thing is that it is pretty high in protein in comparison with most other cakes.

How to make cheesecake healthy

I have never made a regular baked cheesecake in a healthy form to be honest. BUT I have made a vegan healthy baked cheesecake and it turned out beyond bombastic! You can find the recipe here! But I can tell you a little about how to make no bake cheesecake (mousse) healthy. Instead of a regular cookie crust, you could make healthier cookies with oats or wholegrain flour and natural sweetener! And for the filling you could mix a few things. I like to mix yoghurt, greek yoghurt, curd cheese (topfen) and some cream cheese. The combination tastes really good, is way lower in fat and very high in protein! As we still need some sweetness, I like to swap out refined sugar for a more natural sweetener like maple syrup or honey for example.

How to make Matcha Cheesecake in a Jar?

This is incredibly easy actually. It comes down to two things; Making the cookies and making the cream. To make the cookies you need to blend oats, coconut shreds, coconut sugar and egg, then spread it on a baking tray and bake. That’s it. The mousse is not much more difficult. You simply add all the ingredients to a bowl and mix until creamy. Yes, that’s it! When the cookies are done and cooled, you break them apart and swirl them into the cream. Then you only have to portion them out and that already is it! Incredibly easy right?

When to have it

Whenever you want. I think it is perfect as a snack or dessert because it has the perfect serving size for just a little sweet craving, but you can really have it at any time of the day. I also think it is great if you are having friends over for dinner because you can prepare it beforehand and just take it out of the fridge!

I genuinely hope you enjoy this recipe (as much as my cousin and my best friend, because they keep asking me for when I am making it again 🙂 )! It is super easy, super delicious, and pretty healthy. Definitely worth giving a try for both – matcha lovers and non matcha lovers.

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Healthy Matcha Cheesecake in a jar

A delicious, easy and pretty healthy twist on the regular cheesecake. Creamy and sweet matcha mousse with swirled in cookie chunks.

Course Dessert, Snack
Prep Time 10 Minuten
Cook Time 20 Minuten
cooling time 30 Minuten
Total Time 1 Stunde
Servings 8 servings
Calories 185 kcal

What you will need

For the cookie:

  • 60 g rolled oats
  • 25 g coconut shreds
  • 1/2 egg
  • 40 g coconut sugar
  • 1 tbsp coconut oil

For the cream:

  • 250 g Topfen like cream cheese just lighter and slightly different in texture
  • 125 g cream cheese
  • 200 g greek yoghurt
  • 200 g yoghurt
  • 50 ml maple syrup
  • 3-4 tsp matcha

How to

  1. Preheat the oven to 180°C. For the cookies add all the ingredients to a food processor. Take about 2 tablespoons at a time and form a cookie on a baking tray lined with parchement paper. The dough will be very sticky, but this is the way it is supposd to be. Bake them for about 12-15 minutes.

  2. In a large bowl add all of the ingredients for the cream. Whip them up until creamy and well combined. Adjust sweetness and matcha to your desire by adding a little more if you want. Let chill in the fridge.

  3. When the cookies are golden brown, take them out of the oven and let them cool. Then break them apart into small chunks and whip them into the mousse. Divide it onto small jars or bowls and keep in the fridge!

    Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Vegan Magnum

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Summer is around the corner. It is finally officially time to eat ice cream (not that we wouldn’t have been eating any for the rest of the year). I think pretty much everyone is excited about this like a little child. However, as tasty as it is, it most of the time is not healthy. Unfortunately. So, guess what?! We are making it ourselves and making a healthy version of the classic.

My Ice-Cream Love ??

I have always been a fan of ice cream. Even when I was super little, or maybe especially then! We have a series of pictures showing meaning eating an ice cream and it is hilarious. The first picture, me sitting in the sand with the ice cream in the hand. The second one was me (still sitting at the same place) with ice cream all over my mouth. And the third one, the best one, me looking really sad at the scoop of ice cream that is not in the cone any more but all over my dress. Yes, I always had a passion for food, and no I was not always a clean and tidy eater. My parents always said that one could read the Manu off of my shirt because I pretty much ALWAYS stained it with what I was eating.

But fast forward, plenty years later I still really enjoy eating ice cream, although it ends up in my mouth and not on my shirt now. In my family, to. be honest we eat lots of ice cream. We rarely (maybe like twice a year) have cake after lunch as a dessert or in the afternoon, as it is really common in Austria, but we most of the time we’ll have ice cream.

Why is Ice cream not healthy?

Next time you buy some at the super market you can check the ingredients. You’ll be surprised by all of the ingredients used. Besides some chemicals and flavour extracts (or „natural flavours“) in most ice creams you will find a ton of sugar and a good amount of cream in them. This quickly loads up to about 20 g of sugar per ice cream and 15 g of fat. And all of this in one single ice cream!

How to choose a healthier ice cream

Of course, not every single ice cream has this nutritional value. There are simple and easy ways to choose a healthier ice cream, both in a supermarket but also in a fresh Gelateria. Always remember that fruit – based ice cream is healthier than non fruit based ice cream. Because of three reasons: Fruits are already sweet themselves, so there is no need to add much sugar, the have more vitamins and fibre and usually, in fruit Ice creams you will not find heavy cream or other fatty add-ins. Without the addition of sugar or cream, these ice cream usually tend to be half or 2/3 as high in calories as cream based ice cream like chocolate, stracciatella or hazelnut. So when you want to opt for a healthier version, be more on the fruitier side.

How to make healthy ice cream

There are several ways on how to make ice cream yourself. This depends on what ice cream you want to make. If you want to make something similar to what you can get in a Gelateria, a super simple version of this is to simply make nice cream/ smoothie bowls. You can find many many recipes of such on my Instagram (every week there is a new one coming).

In this blog post I am going to show you how to make a popsicle one. This also is really simple. It is easiest if you have a form for popsicles at home (you can find plenty of those on amazon). If you do not want to purchase one that is fine too. What you should do then is to pour the ice cream mixture into a loaf pan and freeze it in such. Before dunking it in the melted chocolate take it out of the fridge. Take a sharp knife and dip it in hot water. Then carefully cut the big block of ice cream apart into popsicle sized squares. On the lower end (the thin side) cut a small whole in the ice cream with the knife. It should be just big enough to fit a wooden skewer to hold the ice cream. Dip the skewer in the molten chocolate nd stick it into the ice cream. Let this freeze until it all sticks together. Once it holds well, you can dip it in the molten chocolate.

Summer can come!

Yes, making ice cream yourself is not difficult. Neither is making healthy ice cream yourself. With just very few ingredients you can make a super tasty and healthy ice cream yourself to have healthy treats in the freezer all summer long!

I hope you’ll love this recipe as much as I do and enjoy summer!

I hope you’ll love this recipe as much as I do and enjoy summer!

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Healthy Vegan Magnum

A vegan version of the classic summer popsicle. Too good to be true, plus it is super healthy & vegan!

Course Dessert, Snack
Prep Time 10 Minuten
Chilling time 6 Stunden
Total Time 6 Stunden 10 Minuten
Servings 8 popsicles
Calories 273 kcal

What you will need

  • 1 banana
  • 200 ml coconut milk
  • 200 g soy yoghurt
  • 60 g maple syrup
  • 1 tbsp vanilla extract
  • 160 g dark chocolate (vegan)
  • 1 tbsp coconut oil
  • 50 g cashews Soaked in water for at least 4 hours

How to

  1. In a bowl or a blender mash the banana. Drain the cashews. Add them along with the coconut milk, soy yoghurt, maple syrup and vanilla to a blender or a bowl with a hand blender and mix until everything is well combined and a smooth consistency is reached. Pour into the ice cream form (if you do not have one check out the paragraph in the blog post that says "How to make healthy ice cream").

    Freeze for at least 5 hours to overnight.

    After 5 hours melt the chocolate and coconut oil in either the microwave or on a double boiler. Take the popsicle form out of the freezer and run it under hto water so you can easily get the popsicles out. Place some parchment paper on a large plate.

  2. Dip each ice cream in the molten chocolate and place on the plate. Once you have done this with every ice cream place it in the freezer again for at least 30 minutes.

    Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Oven baked Sweet Potato Fries

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Crispy on the outside, soft on the inside. With a little hint of roasted garlic and paprika. Sprinkled with a little sea salt. That’s what I call the perfect side. No matter with what, a burger, a salad or just by itself. It is so good. And so simple. You will never want to go back to making sweet potatoes differently.

More Sweet Potato inspiration…

I absolutely love sweet potatoes. In any form. Baked as a whole and stuffed, mashed, boiled, fried, baked in little chunks or whatever. They are just so tasty! I already have a few recipes on my blog with it like the Miso sweet potato with coconut rice or the Thai sweet potato cauliflower soup or the fall tabouleh stuffed sweet potatoes (which honestly are so good) and one of my favourites, the harvest buddha bowl with apple chicken! But all of those were a while ago so I knew it was time to make something new.

Are sweet potatoes healthy?

Sweet Potatoes, as the name says, are potatoes, and taste very similar to regular ones, just a little sweeter. Because of that they are also sometimes used in desserts or sweet dishes. But they are just as common in savoury ones. They are extremely high in Fibre, Vitamin A, Vitamin C and Protein. Plus, they are very high in antioxidants, meaning they support your gut healthy. All in all, super healthy.

How do you make them?

It‘s really simple! Cut into thin strips. They should be rather small and thin because this way they’ll get crispier in the oven. If you have the time for that I would recommend soaking the strips in water because that helps to remove some of the starch to make it crispier (this wasn’t my idea, i learned it at pickuplimes blog). And of course, you need to pat them dry afterwards, very dry, because obviously, water will make them soggy. Next step, which I do recommend, is tossing them in a little cornstarch. I also love making this with my tofu (like in my vegan glas boodle salad recipe) because it really binds the water in the food. 

Spice it up!!

Next up: spices! This is really important because the key to good food are good spices! The spices used really depend on what you serve the potatoes with. For example, if we serve it with a burger, I would recommend using paprika and garlic. If it is a side to some grilled halloumi, some herbs like rosemary and oregano work really well. If you are making wedges and want to make them a bit extra (in winter this is so good!), you can add some cinnamon. This surprisingly works really well!

Tossing them in spices is really essential. They add so much flavour. So last on the list is some oil. I would recommend using olive oil or another one that is neutral in taste. The oil adds more flavour and helps crisping them up. The potatoes are now baked on very high heat in the oven, for really not long. After taking them out, you can sprinkle some sea salt and serve them with a delicious sauce.

Why not frying them?

The reason we are making them in the oven is fairly simple. Because it is way healthier. While they do get a little crispier when deep fried, they also soak up way more oil. This means way more fat and calories. Of course, once in a while it is super good, but when making it more often, baking them in the oven is just way healthier.

I hope that you will love this recipe as much as I do and your family or friends do so too. In our house, they are always gone, and not a single fry is a leftover! Enjoy!

Happy Cooking,
Katie // Une Petite Cuisinière

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Sweet Potato Fries from the Oven

Crispy on the outside, soft on the inside and perfectly spiced! The ideal side for anything!

Course lunch, Side Dish
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 4 sides
Calories 230 kcal

What you will need

  • 600-800 g Sweet Potatoes 2 smaller ones or 1 big one
  • 3 tbsp corn starch
  • 2 tbsp olive oil
  • 6 garlic cloves
  • 3 tsp paprika
  • 2 tsp garlic powder
  • some sea salt

How to

  1. Preheat the oven to 220°C.

    Wash the sweet potatoes. Cut them into about 1cm thick strips, about 8cm in length. Place them in a large bowl and cover with water. Let sit for at least 5-10 minutes. This helps to remove the starch.

    Drain them and place on a kitchen towel or kitchen paper and tap them dry. They need to be really dry.

    Place them in a clean bowl and toss with the cornstarch and spices.

    Spread them onto two baking trays and make sure they have enough space. They should not touch each other. Drizzle the olive oil and add the garlic cloves (they do not need to be peeled). Sprinkle some salt on top.

    Bake for 10 minutes, then flip them. Bake for another 5-8 minutes. Take out and serve. Enjoy!

    P.s.: If you want, you can squish out the garlic from the peel and mix with some mayonaise to get a garlic dip!

Healthy Carrot Cake Muffins

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Healthy Carrot Cake Muffins with Whipped Ricotta Frosting. Doesn’t that sound amazing? A sweet treat between classes, as a dessert or a snack to balance out your afternoon low. Yes! Yes! And yes! I think we all need this, like every week at least a few times! 

Taking a vegetable and putting it into a desert?! Sounds weird although it has already worked out so many times. Think pumpkin pie or zucchini bread. Also carrot cake is many people’s favorite dessert but I mostly is packed with tons of sugar and saturated fat and topped with a rich cream cheese or butter frosting. It is delicious but really heavy and not the healthiest thing to eat in the world. 

But not this version of it. The muffin itself is light and fluffy, no butter or refined white sugar. Light and delicious. The ricotta on top has its natural sweetness which doesn’t ask for any other sugars and works great with the muffins. Pair them with a cup of coffee as a snack, or top with almond butter and fresh banana for a delicious and healthy breakfast or just grab one on the go. You will get your veggies in without even noticing.

The batter is made out of simple ingredients of which most are everyone’s household staples. Grated carrots of course, greek yoghurt for protein and good fats, eggs for texture, protein, vitamins, and healthy fats, Apple sauce for sweetness. A mix of wholegrain and white flour for fiber and carbs, some enrythrit or coconut sugar for sweetness, cinnamon for the heartiness and pecan nuts for the crunch and healthy fats. 

A great balance of ingredients and nutrients that turn out to be a really delicious dessert. I believe it is a really great way to switch up your average use of carrots and try something new with them. I love making them when it is rainy and cold outside as the feeling of baking gives that comfortable feeling and coziness. They are perfect for the days now when it is getting colder and when carrots are in season.

I love enjoying them warm, when the frosting is melting on top of them, but they are also really delicious when chilled. The frosting is optional so if you do not like ricotta or want to go for an even lighter version you can of course leave it out but in my opinion it tastes amazing with it! If you decide to recreate that recipe be sure to tag me with @uneptcuisiniere or with #unepetitecuisiniere and if you could leave a comment that would mean and lot to me. I hope you will enjoy it!

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Healthy Carrot Cake Muffins

A healthy twist on the all beloved cake. LIght and delicious.

Course Breakfast, brunch, Dessert, Snack
Prep Time 12 Minuten
Cook Time 20 Minuten
Cool time 15 Minuten
Total Time 47 Minuten
Servings 10 muffins
Calories 127 kcal

What you will need

  • 2 carrots about 150g
  • 100 g Greek Yoghurt
  • 100 g Appl Sauce
  • 2 Eggs
  • 100 g Erythrit you can also use coconut sugar, or raw cane sugar if prefered
  • 80 g Whole Wheat Flour
  • 80 g Wheat Flour
  • 1.5 tsp Baking Powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 200 g Ricotta
  • 2 tsp Honey

How to

That´s how it works:

  1. Preheat the oven to 180C. Peel the carrots and grate them into a bowl. They shouldn’t be grated too thin, a little thicker worst best. Into the same bowl add the 2 eggs, the Greek yoghurt, the apple sauce and the sugar of your preference. Mix it well until all combined. 

  2. In a separate bowl combine the 2 flours along with the cinnamon, the baking powder, and the salt. One by one, slowly fold the flour under the wet mixture. Don´t whisk fast, gently fold it under with a spatula.

  3. Portion the mass out into 10 muffin forms. This works best with an ice cream scoop. Fill the muffin tin ¾ of the way. Place the muffins in the oven and bake them for about 18-25 minutes. Take a tooth pick and poke into the muffins, if no dough keeps sticking on the toothpick they are done. 

  4. Don´t take them out immediately, because they will fall back together and the fluffiness will be gone. Turn off the oven and let them sit in there for about 15-20 minutes. 

  5. Meanwhile in a bowl whip up the Ricotta and the honey. Once the muffins are completely cooled, add the frosting and enjoy! 

    They last in the fridge for up to 1 week!