Alejandra Cota

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Alejandra Cota

Low-Sugar Strawberry Cheesecake

Name: Low-Sugar Strawberry Cheesecake
Prep time: 240 min
Cook time: 240 min
Yield: 12
Cuisine: Internacional
Ingredients: 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

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Alejandra Cota

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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.

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Ingredients

12 portions

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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.