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Recipes
Cheesecake Fit
INGREDIENTS
- 200 g Organic Choc Chip Cookies from La Granja Foods
- 100 g reduced-fat margarine
- 500 g fat-free Burgos-style cheese
- 250 g ricotta cheese
- 200 ml skimmed milk
- Stevia, to taste
- 4 sheets of gelatin
- 250 g red berries
- 1 lemon
ELABORATION
Soak the gelatin sheets in cold water.
Crush the cookies and mix them with the melted margarine to form a dough. Press the mixture firmly into the base of a 25–30 cm cake tin. Chill in the fridge.
Heat the milk in the microwave, then add the drained gelatin sheets and stir until fully dissolved.
In a bowl, combine the cheeses, the warm milk with the dissolved gelatin, and stevia to taste.
Pour the mixture over the cookie base and refrigerate the cheesecake for 6–8 hours.
Blend the red berries with a tablespoon of lemon juice. Add stevia if additional sweetness is desired and pour the mixture over the chilled cheesecake.
