Hi!
Summer means light, no-bake cakes. I think they taste best at this time, especially if it’s really warm and you can cool down with a delicious light cake. Straciatella Yogurt Cheesecake – what more could you want, light foamy consistency combined with fruit and a crunchy element in the form of chocolate. It’s really delicious – definitely make it
INGREDIENTS FOR THE BASE :
- 150 g almond flour / any cookies you like
- 60 g melted, unsalted butter
- 3 tablespoons of almond flakes
- 10-20g xylitol
Yogurt Cream:
- 2 teaspoons of food gelatin
- Approx. 500 g of natural yoghurt – I used 3 packages of high-protein, lactose-free yogurt.
- 1 vanilla pod / liquid sugar-free
- 80 g xylitol
- 100 ml double cream (I use lactose-free – this one )
- 50 g of chopped dark chocolate
- 300 g of fruit
Instructions:
Line a 20 cm diameter baking tin with baking paper. Dissolve gelatin in 40 ml (4 tablespoons) of cold water and set aside for 10 minutes.
Then add 40 ml of boiled water (approx. 90 °C) and mix.
Mix yogurt, erythritol and vanilla, then add gelatin dissolved in water and mix again.
Whip the cream until stiff.
Add the whipped cream, ⅔ of the chopped chocolate and ⅔ of the fruit to the yogurt mass and mix everything very gently.
Carefully pour the mixture onto the bottom of the almond cake and sprinkle the rest of the fruit and chocolate on top.
Chill in the refrigerator for at least 3h.
Enjoy !
