Ingredients
INGREDIENTS
80g Baladna feta cheese
70g mix green
60g strawberry
70g walnuts
20ml balsamic
40 ml olive oil
30g cherry tomato
How it's made!
- Whisk balsamic vinegar and olive oil together.
- Season with salt and pepper to taste.
- Place mixed greens in a large bowl.
- Add strawberries, cherry tomatoes, and walnuts
- Crumble Baladna feta cheese over the salad.
- Drizzle with the balsamic dressing.
- Toss gently to combine.
Prepare the dressing
Assemble the salad
Add the feta
Finish
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Mini Strawberry Cheesecakes
Preheat your oven to 160°C and line a muffin tin with paper liners.In a mixing bowl, combine the graham cracker crumbs, 4 tablespoons of granulated sugar, and melted butter.Stir until well combined and spoon the mixture into the bottom of each paper liner, pressing down to form a crust.In a blender or food processor, puree the fresh strawberries and 2 tablespoons of granulated sugar to make the strawberry sauce.Set the strawberry sauce aside.In a mixing bowl, beat the softened Baladna cream cheese until smooth.Gradually add the Baladna milk to the cream cheese, whisking until well combined.Add the Baladna strawberry yogurt to the cream cheese mixture and whisk until smooth. In a separate mixing bowl, whip the Baladna whipping cream until stiff peaks form.Gently fold the whipped cream into the strawberry yogurt mixture until well combined.Spoon the strawberry cheesecake mixture over the graham cracker crust in each paper liner, filling them about 3/4 of the way full.Drizzle the strawberry sauce over the top of the cheesecake mixture.Bake the mini cheesecakes in the preheated oven for 20-25 minutes or until the edges are slightly golden and the centers are set.Allow the mini cheesecakes to cool in the muffin tin for 10-15 minutes before removing them to a wire rack to cool completely.Chill the mini cheesecakes in the refrigerator for at least 2 hours or until completely chilled and set.Serve the mini cheesecakes chilled, topped with additional strawberry sauce and fresh strawberries if desired.