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Frozen Yogurt Cheesecake Hearts

Frozen Yogurt Cheesecake Hearts



For the base

  • 90g oats
  • 2 tablespoons nut butter
  • 2 tablespoons Natvia Synbiotic sweetener
  • 2 tablespoons coconut oil

For the frozen yogurt

  • 250g thick Quark or Skyr yogurt
  • 2 tablespoons Natvia sweetener
  • 2 tablespoons jam of choice - strawberry, raspberry or blueberry

For the drizzle

  • 2 tablespoons zero icing sugar
  • 1 teaspoon beetroot powder (or other red/pink food colouring alternative)
  • Dash of water 
  • Dried rose petals, to decorate 

Make them!

  1. First make the frozen yogurt part (you’re going to need ideally 4 individual heart shaped silicone molds). Mix together the ingredients then spoon this between the molds, filling to about ⅔  and smoothing out evenly.
  2. Then melt the coconut oil and nut butter then mix in the Natvia Synbiotic and pour into the oats. Mix well to form a flapjack mixture.
  3. Divide this between the molds and spoon on top to cover, then gently press in. Freeze for at least 4 hours.
  4. Mix together the icing sugar, beetroot powder (or alternative) and enough water to make a slightly runny texture.
  5. When nearly ready to serve, pop out of the freezer and molds and place flapjack side down. Drizzle over the icing and sprinkle over rose petals. Either enjoy straight away or return to the freezer until ready to eat. 

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