Description
Thé low FODMAP healthy cheesecake with blueberries, that is gluten-free and lactose-free too. And only 170 calories a piece. Perfect as a healthy snack or breakfast.
Ingredients
Scale
- 400 g lactose-free quark or lactose-free Greek yoghurt
- 50 ml lactose-free milk
- 50 g lactose-free cream cheese (light)
- 125 g blueberries (I used frozen ones)
- 16 g butter (or margarine or coconut oil)
- A tablespoon of maple syrup
- 40 g oat flour (ground oats)
- 40 g oats
- 40 g raisins
- 5 gelatin sheets
- A 7-inch cake tin
Instructions
- Layer the baking tin with baking parchment.
- Defrost the blueberries.
- Put the raisins in a bowl with warm water for 10 minutes to soften.
- Melt the butter in the microwave. Put this together with the ground oats, oat flakes and the maple syrup in a bowl.
- Dry the raisins with a bit of paper and grind them in a food processor or cut them into small pieces with a knife. Add the raisins to the ingredients in the bowl and add a pinch of salt.
- Mix everything together with your hands until you get a sticky crumbly mixture. If the mixture is too dry you can add a little bit of water. Put the mixture into the baking tin and press the bottom with a fork or with your hands. Set aside.
- Put the gelatin sheets in a bowl of cold water for 5 minutes.
- Mix the quark with the cream cheese and the milk in a bowl.
- Grind the blueberries using a hand mixer or blender. Heat them in a pan shortly until the mixture boils and take it off the heat.
- Squeeze the water from the gelatin sheets and stir them into the warm blueberry mixture.
- Add this mixture to the quark mixture and stir together.
- Put the quark mixture on top of the bottom and put the cake in the fridge for at least 3 hours to set.
- Prep Time: 30 min
- Category: Healthy snacks
- Method: No-bake
- Cuisine: Dutch
Nutrition
- Serving Size: 1
- Calories: 170
- Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 11
