Tag Archives: prunes

No Bake Frozen Blueberry Cheesecake Bars

I was invited to a BBQ this evening, and asked to bring a dessert. I wanted two things: no bake (anyone in NL will understand why!) and a way to use the last of my blueberries to make room for this year’s berries. I did some searching and found inspiration from Eat Good 4 Life, one of my go-to recipe blogs. There, I found Gluten-Free No Bake Blackberry  Frozen Cheesecake.  I made some changes, and came up with these.

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Serves: 20 squares          Prep Time: 15 minutes          Ready In: 4 hours

Ingredients:

Crust

  • 1 cup prunes
  • 1/4 cup chia seeds
  • 3 tbsp coconut oil
  • 2 tbsp almond milk
  • 1 cup oats
  • 1/4 cup oat flour

Filling

  • 2 packages of cream cheese
  • 1/4 cup honey
  • 3/4 cup frozen lemonade
  • 1 1/4 cup blueberries

Directions:

Crust

  1. If you have a food processor, process all ingredients for 1-2 minutes, until well combined
  2. If you don’t have a food processor, or it’s temporarily unavailable (like mine) cut prunes and combine with oil and milk. Using an immersion blender, process. Add chia seeds and process again. Slowly add oats until well combined. Finally, stir in flour with hands
  3. Line an 8×8 baking dish with parchment paper and transfer crust. Place in fridge while preparing filling

Filling

  1. Whip the cream cheese and honey using a mixer, until smooth. Then add lemonade and mix until blended.
  2. Transfer half the batter on top of the crust.
  3. Now add 1 cup of the berries and blend until fully incorporated
  4. Transfer this batter on top of cheesecake and sprinkle with remaining 1/4 cup of berries
  5. Place in freezer for 3-4 hours
  6. Remove the cheesecake from the freezer at least 20 minutes prior to serving. Pull the cheesecake from the baking dish, remove parchment paper and place on a rack to partially defrost. After 20 minutes, transfer to a cutting surface and cut into squares. Keep square frozen until ready to eat.
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Brandy Infused Prune & Rabbit Stew

Here’s a comforting dish that’s even better leftover! A quick and easy, yet hearty and satisfying stew that can also be prepared in the slow cooker. Feel free to substitute your meat of choice for the rabbit.

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Serves: 6-8          Prep Time: 20 minutes          Ready In: 40-60 minutes

Ingredients:

  • 2/3 cup prunes, chopped
  • 1/4 cup brown sugar
  • 1/4 cup brandy
  • 1 bottle of rabbit
  • 3 strips of bacon
  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 3 carrots
  • 2 stalks of celery
  • 1 small turnip
  • 2 tsp thyme
  • 2/3 cup red wine
  • 1-2 cups chicken stock
  • 1 bay leaf

Directions:

  1. Combine brandy and brown sugar in a small bowl and soak prunes while preparing bacon and vegetables
  2. Over medium heat, cook bacon, remove from heat, let cool and crumble
  3. Meanwhile, peal and chop onion, garlic, carrots, celery and turnip
  4. In a large pot, heat oil over medium heat
  5. Saute onion and garlic for 3-5 minutes until soft
  6. Add remaining vegetables, spices and saute for another 3-5 minutes
  7. Add red wine, chicken stock, bay leaf and brandy infused prune mixture
  8. Cover, reduce heat to low and let simmer for 20-30 minutes until vegetables have soften. You may need to add more chicken stock depending on the consistency you prefer for stews
  9. Serve on its own, over a bed of rice or with homemade bread or rolls

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