STEEMIT CULINARY CHALLENGE #48: Blueberry Cheesecake Lentil Squares
A recipe no one’s ever seen before!! Using lentils!!
My only prior experience with lentils is the Lentil Soup that is readily found in Turkish restaurants all over Germany. Those are pretty hearty, filling, and soothing on a blustery winter’s evening.
@babettxx's challenge to 'create a lentils dish that no one’s ever seen before' brought me to push my mental boundaries. Last Thursday, I made a yummy low-carb brownie using Cauliflower!
Why not make another healthy dessert using lentils?
So I came up with a new dessert recipe using lentils.
DISH NAME
Blueberry Cheesecake Lentil Squares!!
I couldn’t decide whether to call these brownies or blondies, since chocolate is not the star of the show. I finally settled for the generic term ‘Square’, even though I’m aiming for a fudgey texture typically associated with brownies! =)
Lentils take this Squares to new guilt-free heights! It’s so great to be able to dig into a yummy treat, and feel good about doing so! teehee
Ingredients use to make the Blueberry Cheesecake Lentil Squares
90g Rolled Oats, blended till fine
3g Sea Salt
1g Vanilla Bean, freshly ground
0.5g Baking Soda
100g Red Lentils
250ml Water
130g Cream Cheese
150g Sweetened Condensed Milk
Freshly Squeezed Lemon Juice (just a light squish with the fingers)
125g Fresh Blueberries
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How to make the Blueberry Cheesecake Lentil Squares
Blend rolled oats in a blender till finely ground and smooth (3 min).
Pour into a bowl and mix in baking soda, salt, and vanilla bean.
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Combine water and lentils in a saucepan and bring to a boil. Simmer covered till lentils are soft (10 min). Blend cooked lentils till smooth.
Mix cream cheese, sweetened condensed milk, and lentil puree till smooth. Squeeze in a couple drops of lemon juice. Fold in the dry oat mixture. Very gently stir in half of the blueberries.
Pour batter into an oiled baking pan and dot the surface with remaining blueberries.
Bake till set (20-25 min, depending on how fudgey you want them to be!).
I served mine with a Mascarpone Cream Cheese Whip that I'd made a couple days earlier to pipe words on a birthday cake.
The Squares turned out so delicious with this topping, that I ended up splooging my remaining Mascarpone Cream Cheese Whip all over it to enjoy. No pic of that mess though...heh
Gonna make more tomorrow to eat with the rest of my healthy Blueberry Cheesecake Lentil Bars leftovers!! Yumm =D
The weekly Steemit Culinary Challenge is back with an alluring update and rebranding conducted by its mother @woman-onthe-wing. Join me in supporting one of the oldest and hottest cooking contests on Steemit! =D
Wow, they look yummy @foodie.warrior, and very alluring in appearance too! I like their lovely yellow colour, and the texture looks melt-in-the-mouth... it's easy to imagine taking a bite! Many people wouldn't ever think of using lentils to make a dessert, but this shows how you can take an ingredient and prepare it in unconventional ways to create something unique and delicious! And this would never have existed without @babettxx's theme! Good luck :-)
What an idea. Just joined, so did not get in on this challenge. I have made a dish like tabbouleh with lentils before, using lemon juice, parsley, onions, tomatoes, and cucumbers. MMM good. Also makes good hummus with garlic, peppers, cumin. But, they are pretty common uses. Oh yes, of course the soup. The GLORIOUS soup. slurp slurp.
Well now, that's a barrage of cool-sounding ideas! You seem to know your way around ingredients very well!
Thanks for dropping by and adding some colour to my post =)
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STOPThis post has received gratitude of 0.99 % from @appreciator thanks to: @foodie.warrior.
Congratulations on winning 1st place @foodie.warrior! Very creative recipe, lovely :-)
Congrats on 1st Place
Impressive use of lentils (and beautifully crafted post). I would be looking to see how the sweetened condensed milk and cream cheese might be substitutes for coconut milk and cashew creme (maybe or something.. for sugar-free/dairy free). Still, you've got me thinking... AND it's just as fun as Dr Joel Fuhrman's unsalted black bean chocolate mousse (a recipe in the back of his brilliant book, 'Fast Food Genocide'), I will post here. By the way, I found I loved the mouth-feel and the taste of this dessert and I didn't even have a ripe banana to add, so I've made it so far without banana, without the flax seeds and without the cinnamon (oh, and I didn't actually have any almond or hemp milk, so I just threw hemp seeds in water and let them stand for 20 minutes (used Vitamix):
#JoelFuhrmanMD
Creamy beany chocolate mousse
1 cup cooked unsalted black beans
one small apple peeled and cored
one ripe banana
1/2 cup non-alkalized cocoa
6 regular or 3 Medjool dates
1/4 cup hemp or almond milk
2 tblspns ground flax seeds
2 teasp vanilla extract
1/2 teasp cinnamon
1/4 cup unsweetened shredded coconut if desired
Add all ingredients except cocomut into high -powered blender, add more milk if needed, keep it thick, chill in fridge, garnish with coconut if desired
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