Hungarian Strudel Cheesecake

This low-fat pud is surprisingly easy to make. The semolina helps prevent the pastry from going soggy, but it’s best eaten on the day it’s made.

Hands-on time 20min, plus resting. Cooking time about 35min. Serves 6 25g unsalted butter, melted 500g ricotta

3 medium eggs, beaten 50g icing sugar, sifted, plus extra to dust

Finely grated zest 1 lemon ½tsp mixed spice

75g raisins

3tbsp semolina

3 filo pastry sheets, we used Jus-rol

1 Preheat oven to 180°C (160°C fan) mark 4. Lightly brush a 20.5cm round springform cake tin with some of the melted butter.

2 Beat ricotta, eggs, icing sugar, lemon zest, mixed spice, raisins, 1tbsp semolina and a pinch of salt to combine. Set aside.

3 Brush the top of a filo sheet with butter and press into the tin (butter-side up). Repeat with remaining 2 filo sheets, rotating them so the base and sides of the tin are completely covered (leave excess hanging over sides). Sprinkle over remaining semolina.

4 Scrape filling into pastry case and level. Loosely scrunch in overhanging pastry. Cook in oven for about 35min, or until pastry is golden and filling is set. Leave to rest in the tin for 5min, then transfer to a cake stand or board to serve. PER SERVING 316cals, 13g protein, 15g fat (9g saturates), 31g carbs (18g total sugars), 1g fibre

Hands-on time 20min, plus (overnight) freezing and softening. Makes 8 scoops

FOR THE COOKIE DOUGH

40g cashew butter 40g plain flour

40g maple syrup 40g dairy-free chocolate chunks or chips

FOR THE NICE CREAM

450ml unsweetened almond milk

100g soft dates, roughly chopped

50g cashew butter 2tsp vanilla bean paste

1 For the cookie dough, line a small baking tray with baking parchment. Mix the cookie dough ingredients with a pinch of salt. Pinch off rough 1tsp portions and position on the lined baking tray. Freeze until needed.

2 For the nice cream, put

all the ingredients into a high-speed blender with a pinch of salt and whizz until smooth and combined (it can take a while to blend the dates).

3 Empty the nice cream into a 900g loaf tin or freezer-safe container and freeze for 2-3hr, until nearly solid.

4 Break the nice cream into a food processor and pulse briefly to break up. Alternatively, scrape into a bowl using a fork and whisk to break up. Return the nice cream to the tin/container and mix through the frozen cookie dough pieces. Freeze until solid, ideally overnight.

5 To serve, allow to soften at room temperature for 10min before scooping.

PER SCOOP 169cals, 4g protein, 8g fat

(2g saturates), 20g carbs (14g total sugars), 2g fibre