Celebrity chef Dominique Rizzo will raise her cup in the fight against cancer this May as national ambassador for Cancer Council’s Australia’s Biggest Morning Tea 2017!
The TV Chef and owner of Putia Pure Food Kitchen in Banyo shared a super simple no-bake yoghurt cheesecake recipe to encourage all Queenslanders to get involved.
Dominique said she was privileged to again pop the kettle on as an ambassador for the long-standing event – now in its 24th year.
“Sharing some of your favourite baked goodies with friends and family is not only fun – it’s about supporting a vital cause at the same time,” Dominique said.
“1 in 2 Queenslanders will be diagnosed with cancer in their lifetime. We can all do something to help people affected.
“All funds raised through Australia’s Biggest Morning Tea are invested in Cancer Council’s vital work in cancer research, education programs and patient support services.
“Sign up now – it’s super easy – at biggestmorningtea.com.au. You’ll get a free host kit and heaps of inspiration for your event – including new recipes!
“Host your morning tea in your workplace, school, community group or at home! Get your friends and family together and show your support.”
The official Australia’s Biggest Morning Tea date is Thursday, May 25, but locals can hold an event and raise funds anytime throughout May or June.
Cancer Council Queensland CEO Ms Chris McMillan said Australia’s Biggest Morning Tea was an opportunity to gather friends and loved ones for a cup of tea – for a worthy cause.
“From hosting or attending a morning tea, to donating, baking, or spreading the word, everyone can play a part in making 2017 a success,” Ms McMillan said.
In 2017 more than 5500 Queenslanders are expected to host an Australia’s Biggest Morning Tea and raise $2.5 million for Cancer Council Queensland.
For more information or interviews, please contact:
Media and Spokesperson,
Cancer Council Queensland
Phone: (07) 3634 5372
Mobile: 0409 001 171
No bake yoghurt cheesecake with fresh figs, vanilla and honey by Dominique Rizzo
Serves 12-14 people
- 100 grams natural muesli
- 100 grams almond meal
- 60 grams unsalted butter
- 1/4 cup water
- 1/4 cup honey
- 2 tablespoons gelatine (or 2 ½ tablespoons of agar agar powder)
- 300 grams Greek yoghurt (strained in a fine strainer for 24 hours)
- 500 grams Greek yoghurt
- 4 fresh figs (or 1 cup of fresh fruit of your choice)
- 1 lemon, zested
- 1 tablespoon of honey
- 1/2 teaspoon vanilla bean paste
- Extra fresh figs and crushed pistachios to garnish to decorate (optional)
- For the base, combine the muesli, almond meal and the melted butter and press this into a 21cm spring form tin lined with baking paper. Place this into the fridge to chill. Heat the water and the honey together in a small pot until just starting to simmer, add in the gelatine powder and whisk to dissolve.
- In a food processor or with beaters, combine the strained yoghurt with the 500g of yoghurt, the figs and lemon zest, pour in the honey, water and gelatine and blend until smooth or well combined. Pour the yoghurt mix into the tin smooth over.
- Combine the extra honey with the vanilla bean paste and drizzle this onto the top of the cheesecake.
- Set in the fridge overnight and garnish with more fresh figs when ready to serve.
*Tip: You can use any type of fruit making sure that it is not too wet when blended.
This recipe is a delicious treat to be enjoyed occasionally.
For more information about Australia’s Biggest Morning Tea, visit: biggestmorningtea.com.au