Happy Friday everyone! What are you doing on this gloomy day? Today it is also a little cold, after the heat of these days it almost seems like an autumn day ... I should have prepared something warm, and instead I am totally projected to summer and I made a cheesecake fit with very few and very fresh ingredients.
I love cheesecakes, even in winter, but in summer I like to indulge myself with fresh fruit ... and here I applied my love of all time: strawberries.
But now let's move on to the recipe!
Ingredients:
(20 cm diameter pan)
For the base:
20 g puffed rice
150 g oat flakes
120 g Greek yogurt 0%
60 g honey
For the cream:
150 g Greek yogurt 0%
400 g ricotta
10 g gelatine (not mandatory)
1 tbsp honey
4 strawberries
Method:
Blend 50% of the oat flakes and add them to the remaining flakes and puffed rice in a bowl.
Mix the honey with the Greek yogurt and pour over the cereal mix.
Mix well until everything becomes sticky.
Pour into the hinged pan and crush with a spoon.
Refrigerate for 30 min.
If you use gelatine, soak it in cold water for 10 minutes.
Put the Greek yogurt and ricotta in a bowl and mix well.
Heat a little milk, a little Greek yogurt that you will use for the cream, and add the gelatine, mixing well.
Add to the ricotta and yogurt, together with the honey and mix.
Take the pan with the base and pour a small portion of cream.
Cut the strawberries in half and arrange them in a circle in the center of the pan.
Now pour the remaining cream.
Put in the freezer for a few hours.
Before serving thaw for 15 minutes and cut.
Et voilà, the cheesecake without guilt!
What's your favorite cheesecake? The cooked one or the raw one?
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Ari 💚
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