Low-fat and Low-carb Cheesecake is the perfect dessert if you want to grant yourself something sweet but healthy which will not jeopardise your diet.
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This recipe calls for simple ingredients, just eggs and yogurt for the filling, while the crust is make with spelt flakes and dates. You could use standard rolled oats, but I find that the spelled ones have a stronger and nicer taste.
Ingredients (6 inch cake):
400 g greek yogurt
80 g erythritol sugar
1 jar of sugar-free blueberry jam
40 g cornstarch
for the crust
150 g spelled flakes
30 g coconut oil, melted
80 g dates and raisins (soaked)
For the base, soak in hot water the dates and raisins for a couple of hours. Measure about 80 g. Blend them with the spelled flakes and coconut oil. Then press them at the bottom of a 6 inch springform cake pan. Refrigerate while you make the filling.
In a bowl of blender whisk together eggs, yogurt, cornstarch and erythritol sugar.
Pour the mixture on in the pan and bake in pre-heated oven at 180C for about 50 min or until centre is settled. Turn off the oven and let the cake cool down with the oven door open.
Turn off the oven and let the cake cool down with the oven door open.
Spread the blueberry jam on top and along the sides and refrigerate for a few hours before serving.
If you make this recipe, tag me on IG @the_fit_mediterranean!