Healthy Recipes
Greek Yogurt Cake (Cheesecake variation)
Mar
INGREDIENTS:
100 g All Bran plus
60 g nuts (I prefer pecans)
10 g of gelatin leaves (or gelatin powder or agar agar)
stevia (sweetener)
INSTRUCTIONS:
2. Cut a piece of baking paper as the size of your cake tin
3. Put the baking paper on the bottom, you can spray a little bit of cooking spray at the bottom so you baking paper will stick to it
4. Put the all bran plus and nuts in the blender and blend
5. Put the blended mass in the springform cake, distribute and push it down on the bottom until solid or if you are using small rings (without a bottom) put the blended mass in a ring an push it down on the bottom until solid.
6. Take a little bit of water (room temperature) and put in the gelatin leaves for +- 5minutes (until soft)
7. Boil some water (+- 150 g ml of water)
8. When the water boiles take of the fire
9. Take the softened gelatin leaves, squeeze out the water
10. Add the gelatin leaves to the boiled water and stir
11. Take a large bowl, add the Greek yogurt (low fat), add some sweetener (like stevia) and the water with the dissolved gelatin leaves
12. Mix it all together
13. Distribute the filling on to the bottom
14. Put in the refrigerator for at least two hours
15. Take off the spring form cake and divide in 6 pieces or if you are using the small rings just lift the ring up.
NUTRITIONAL INFORTMAION:
(1 SERVING = 1/8 CAKE)
Protein: 12.5 g
Carbohydrates: 10 g (sugars 6 g)
Fat: 4 g (saturated 0.2 g)
Fiber: 4 g
