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Alejandra

Alejandra Cota

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Cheesecake de Fresa Bajo en Azúcar

4 h
Easy
4.5
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156
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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 servings
  • 3/4 of Cup of cereal wholewheat, for the base
  • 3/4 of Cup of granola for the base
  • 1/4 of Cup of almond for the base
  • 1/2 Cup of peanut butter for the base
  • 1 tablespoon of Salt for the base
  • 2 spoonfuls of ground cinnamon for the base
  • 1 Cup of Strawberry cut in slices
  • 3 cups of light cream cheese lactose free, for the strawberry layer
  • 1 Cup of Greek Yogurt of strawberry, without sugar, for the strawberry layer
  • 1 tablespoon of vanilla essence for the strawberry layer
  • 1/4 of Cup of bee honey for the strawberry layer
  • 2 envelopes of unflavored gelatin hydrated and melted (7gc/u) (0.24 oz each)
  • 3 cups of light cream cheese lactose fee, for the coconut layer
  • 1/4 of Cup of bee honey for the coconut layer
  • 1 tablespoon of vanilla essence for the coconut layer
  • 1 Cup of no sugar added yogurt Coconut flavor, for the coconut layer
  • 2 envelopes of unflavored gelatin hydrated and melted (7g cu), (0.24oz) for the coconut layer
  • 1 Cup of Strawberry cut in halves and quarters
  • 1 Cup of almond to sprinkle
  • enough of 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.
    Calories
    649
    kcal
    32%
    Carbohydrates
    57.3
    g
    19%
    Proteins
    24.4
    g
    49%
    Lipids
    38.8
    g
    60%
    Fiber
    7.9
    g
    16%
    Sugar
    25.8
    g
    29%
    Cholesterol
    59.9
    mg
    20%
    Esha
    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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