Ingredients

The following ingredients have 4 Servings
  • 4 teaspoons strawberry dust (powdered freeze dried strawberries)
  • 0.25 ounces freeze dried strawberries (chopped)
  • ¾ cup+2tbsp full fat or reduced fat cream cheese (I used Philadelphia, 6.7oz)
  • 3.53 ounces white chocolate (coarsely grated)
  • ⅔ cup almond flour/ground almonds (2.82oz)
  • 5.64 ounces dried mango (chopped)
  • ¾ cup+2tbsp full fat or reduced fat cream cheese (6.7oz)
  • 1 cup less 1tbsp almond flour/ground almonds (3.53oz)
  • 3 tablespoons crushed unsalted pistachios (for coating)

Instruction

  • For the strawberry balls combine the cream cheese with strawberry dust and chopped freeze dried strawberries, ground almonds and approximately half of the chocolate shavings.Stir thoroughly until the mixture is smooth. Refrigerate for 30 minutes (chilled mixture is easier to work with). Form balls and coat in the remaining chocolate shavings. Yields approx. 12 balls. Keep refrigerated.
  • For the mango balls place the dried mango in a blender and process until the mixture becomes crumbly with larger pieces visible. Add the cream cheese and the ground almonds and puree (you can do this in a bowl using a hand blender) until the mixture is smooth.Coat in crushed pistachios (when forming the balls you can sprinkle a little water on your hands so the mixture doesn't stick to them).  Yields approx. 14 balls. Chill your cheesecake balls for 30 minutes before serving if possible.