Description
A healthy low FODMAP cheesecake with lemon and kiwifruit. Super fresh and only 200 calories for a large piece. Gluten-free and lactose-free.
Ingredients
Scale
- 75 g low FODMAP cookies (I used Schär digestives)
- 30 g coconut oil
- 500 g lactose-free quark or thick low-fat yoghurt
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- 8 g vanilla sugar
- 3 gelatine sheets
- 2 kiwifruits or another low FODMAP fruit of your choice (for the topping)
- An 18 cm (7 inches) cake tin
Instructions
- Put the cookies into a food processor and pulse until you have a fine crumb mixture.
- Melt the coconut oil in a pan or in the microwave. Put the cookies into a bowl, add 1 tbsp water and the melted coconut oil. Mix until you have a sticky mixture.
- Cover the cake tin with baking parchment. Divide the cookie mixture over the bottom and smoothen with the back of a spoon. Put the bottom in the fridge, while you continue with the rest of the recipe.
- Put the quark or yoghurt into a bowl. Add the lemon zest, lemon juice and vanilla sugar. Stir together.
- Take a bowl with cold water and put the gelatine sheets into the water. Leave for 5 minutes.
- Put 5 tbsp water into a small pan. Squeeze the gelatine sheets and put them into the pan. Heat the gelatine sheets on low heat until they have dissolved. Take off the heat.
- Leave the gelatine to cool down a little and then stir it through the quark/yoghurt mixture.
- Divide the mixture over the bottom of the cake tin. Smoothen the top with a spatula.
- Put the cheesecake for 3-4 hours into the fridge to set or leave it overnight. Garnish with low FODMAP fruit of your choice. I used slices of kiwifruit.
- Prep Time: 4 hours 30 mins
Nutrition
- Serving Size: 1
- Calories: 201
- Fat: 8
- Carbohydrates: 17
- Fiber: 1
- Protein: 15