Chocolate pudding, raspberries and chia seeds
26 recipes
Cheesecake light by the glass
ingredients
servings
4
Biscuits, glutenfree
100 grams
Skimmed milk
1 glass
Cream cheese, fat free
200 grams
Semiskimmed milk yogurt
125 grams
Berries
200 grams
Vegan dark chocolate chips
to taste
Lemon juice
1 teaspoon
Maple syrup
5 teaspoons
Desserts from Italy
Cheesecake light by the glass
Cheesecake light by the glass
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A sweet light also suitable for those who are attentive to the line without sacrificing taste!
preparation
step 1
(Council to prepare this recipe the day before so that the glass is rassodi cheesecake for good!) Chop the biscuits gluten-free cocoa and add a little milk at a time.
step 2
I indicated a glass regulator in the ingredients but you cookies and milk while you work: you have to achieve a soft dough but not liquid.
step 3
On the bottom of the glasses put a little 'of this compound (it will be the basis of our cheesecake) and refrigerate for about an hour to make it firm.
step 4
Meanwhile, prepare the cream (second layer of our cheesecake) putting in a bowl the cream cheese (Exquisa light), semi-skimmed yoghurt with berries and 2 teaspoons of maple syrup.
step 5
After an hour, bring out the glasses with the biscuit base and add the cream layer. Put still in the fridge for half an hour.
step 6
Meanwhile whisk 100g of berries (I used frozen ones) adding a bit 'of skimmed milk so that everything can be easy to blend. The mixture should be thick (but not too much!)
step 7
This will be our third and final layer that will be added to the two layers previously prepared. Put in refrigerator.
step 8
The next day before serving the dessert: In a pan put the frozen red fruits and heat by adding a few drops of lemon juice and a well-heaped teaspoon of maple syrup.
step 9
With this emulsion garnish our cheesecake and complete with vegan dark chocolate flakes.
