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Lemon Weetbix Cakes with Lemon Cheesecake Frosting
Cook Time
20 mins
 
This has been adapted from a slimming world recipe, I've changed it to make it WW friendly, quite a dense fudgy cake that is a really big serve for only 3sp including topping, and not really mini as per say! so yummy too!
Suggested Meal: Breakfast, Snack
Servings: 6
Smart Points: 3 SP
Ingredients Needed
  • 2 weetbix
  • 200 ml @almondbreezeaus vanilla unsweetened almond milk
  • 100 gms medjool dates chopped
  • 100 gms self raising flour
  • 1 tsp mixed spice
  • 1/2 tsp cinnamon
  • 2 tbls sweetner I use xylitol
  • 2 med eggs
Lemon cheesecake frosting
  • Heaped 1/4 tsp honey
  • 95 gms spreadable extra light Philly cream cheese
  • 80 gms Chobani plain yoghurt
  • Few drops vanilla extract
  • Lemon rind
  • 1-2 tsp lemon juice
How To Create
  1. Preheat oven to 180c.
  2. Put weetbix into a large bowl, and add milk, leave for 2-3 mins to soften, then mash with a fork. Beat in all remaining ingredients for the cake. Spoon the mixture evenly into mini loaf tins that have been lined with baking paper ( mine look like a muffin tin only rectangle deep loaf shape).
  3. Cook for 20-25 mins or until a skewer comes out clean, then cool.
  4. In the meantime make your frosting.
  5. In a small bowl, add your ingredients and whisk until smooth, spoon over cakes when they are at room temperature.
Feed Me Healthy Notes

Just a note on these, the topping makes a lot, I didn't use all of it on my cakes so they were 3 sp still, if you use ALL the topping on all of the cakes, add another point.