Rigoni di Asiago Fiordifrutta Organic Fruit Spread Peach Description
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Reduced Sugar Preserve
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Organic
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100% From Fruit
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USDA Organic
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Non-GMO Project Verified
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Kosher
Original Italian Family Recipe is made with hand picked organic fruits, sweetened with apple juice concentrate.
Directions
Refrigerate after opening.
Free Of
GMOs, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (20 g)
Servings per Container: About 13
| Amount Per Serving | % Daily Value |
|
| Calories | 30 | |
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| Total Fat | 0 g | 0% |
|
| Sodium | 7 mg | 0% |
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| Total Carbohydrate | 8 g | 3% |
|
| Total Sugars | 7 g | |
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| Includes 5g Added Sugars | | 10% |
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| Protein | 0 g | |
|
Other Ingredients: Peaches*, apple juice concentrate,* frui pectin.
*Organic
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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No-Bake Vegan Cheesecake Bites with Peaches
[vc_row][vc_column][vc_column_text]A chilled no-bake sweet treat made with wholesome ingredients is what we dream about on hot summer days. Puree together all of the vegan cheesecake ingredients (including almonds and lemon!), add them to a crunchy crust of granola, coconut and date, and chill until firm. Organic fruit jam and local peaches are a perfect finishing touch.
No-Bake Vegan Cheesecake Bites with Peaches
Crust
- 1 cup granola
- 1/4 cup unsweetened coconut flakes
- 1/4 tsp. salt
- 6 medjool dates (pitted & chopped)
- 2 Tbsp. coconut oil (melted)
Filling
- 2 cups sliced almonds
- 1/3 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- Zest of 1 lemon
- 2 Tbsp. lemon juice
Topping
- 3/4 cup peach fruit spread
- 3 peaches (sliced)
- 1/4 cup coconut flakes
- If dates are not sticky or moist, soak in warm water 10 minutes and drain before using.
- Grease 12 medium-sized muffin pan cups.
- In food processor fitted with S blade, process granola, coconut flakes, salt and dates until mixture comes together, but is still chunky. Divide mixture into 12 balls and place 1 in each muffin cup, press down with fingers to cover bottom of pan and slightly up sides.
- In small sauce pan, place sliced almonds, cover with water and bring to boil. Turn heat off, cover and let sit 20 minutes. Drain water from almonds. (Note: Almonds will be softened and the skins will release. Rinse well in cool water to remove skins.)
- In food processor fitted with S blade, process softened almonds, coconut oil, maple syrup, vanilla extract, lemon zest and lemon juice until smooth, turning off food processor and scraping down in-between until filling is smooth and creamy.
- Divide filling mixture evenly into prepared cups, tapping down lightly with back of spoon. Cover and refrigerate 4-6 hours or overnight until firm.
- Remove cheesecake bites from muffin tins by loosening with knife blade.
- To serve, top each with teaspoon of peach jam, slices of fresh peach and sprinkle of coconut flakes.
Chef’s notes:
• Use smaller muffin tins for little bites or as part of a dessert platter.
• Freeze cheesecake bites and serve slightly thawed.
Get the ingredients you’ll need to make this better-for-you dessert.
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