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Alejandra

Alejandra Cota

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Low-Sugar Strawberry Cheesecake

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So that you can eat desserts guilt free, we present this recipe for Strawberry Cheesecake Low in Sugar, which has granola, cereal, almonds, peanut butter and many other ingredients that are very healthy.
Learn more about Alejandra Cota

Ingredients

12 portions
  • 3/4 cups cereal, wholewheat, for the base
  • 3/4 cups granola, for the base
  • 1/4 cups almond, for the base
  • 1/2 cups peanut butter, for the base
  • 1 tablespoon salt, for the base
  • 2 tablespoons cinnamon powder, for the base
  • 1 cup strawberry, cut in slices
  • 3 cups light cream cheese, lactose free, for the strawberry layer
  • 1 cup greek yogurt, of strawberry, without sugar, for the strawberry layer
  • 1 tablespoon vanilla essence, for the strawberry layer
  • 1/4 cups bee honey, for the strawberry layer
  • 2 envelopes gelatin, hydrated and melted (7gc/u) (0.24 oz each)
  • 3 cups light cream cheese, lactose fee, for the coconut layer
  • 1/4 cups bee honey, for the coconut layer
  • 1 tablespoon vanilla essence, for the coconut layer
  • 1 cup unsweetened yogurt, Coconut flavor, for the coconut layer
  • 2 envelopes gelatin, hydrated and melted (7g cu), (0.24oz) for the coconut layer
  • 1 cup strawberry, cut in halves and quarters
  • 1 cup almond, to sprinkle
  • enough bee honey, to glaze

Preparation

For the base, place the cereal, granola and almond in a plastic bag. With a roller, grind into a powder.
In a bowl, mix the above with peanut butter, salt and cinnamon powder. Pour into a cake ring 20cm (8 inches) in diameter and flatten to a firm base, refrigerate.
Remove from the refrigerator and arrange the strawberries around the ring, refrigerate again.
In a bowl, mix the cream cheese with the Greek strawberry yogurt, the vanilla essence, and the honey, until you get a smooth mixture. Slowly stream the gelatin into the bowl and mix well.
Pour half of the mixture into the mold, smooth with a spatula and refrigerate until set.
For the coconut layer, in a bowl, mix the cream cheese with the Greek coconut yogurt, the vanilla essence and the honey, until obtaining a smooth mixture. Slowly stream the gelatin into the mix, pouring half on top of the strawberry layer. Refrigerate until set.
Repeat the process until the mold is completed with the layers of strawberry and coconut, refrigerate until completely set. Unmold and decorate with strawberries and almonds.

PRESENTATION

Decorate with strawberries and almonds

TIPS

If you find lumps in your cheesecake mixture after you refrigerate the layers, warm it slightly and beat vigorously to break up those lumps.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
JOSE duran
25/08/2019 13:51:07
Ya mande mi foto pero aún no tengo respuesta
Soyli Hernandez Vera
02/02/2019 14:23:57
Lo are...

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