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Mango cheesecake Light





2 slices

Greek lowfat yogurt

150 oz

Xanthan gum

0.4 teaspoon

Almond milk

3 spoons

Desserts from Italy

Mango cheesecake Light

Mango cheesecake Light

vegetarian with gluten with nuts high in calcium source of D vitamins

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mango cheesecake Light

For breakfast, snack or after lunch, a light but delicious cake!

Mango cheesecake Light step 1

step 1

Crumble the slices and mix with the almond milk, then arrange the mixture on the bottom of a pastry rack and refrigerate for half an hour so that the base solidifies a little

Mango cheesecake Light step 2

step 2

Mix the greek yogurt (I used the skyr with mango compote) the xanthan gum and pour the cream into the coppapasta over the slices

Mango cheesecake Light step 3

step 3

Store in the fridge for another ten minutes (possibly even more if you want to enjoy it at another time of day)

Mango cheesecake Light step 4

step 4

Garnish with berries and dried fruit butts as you please and enjoy!

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