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Cold blueberry
cheesecake
Time:
30 minutes
Ingredients for 12 portions
(eat 1 portion):
3 packages of natural yoghurt (1.5% fat)
Lactose-free (600 g)
10 spoons of mascarpone (250 g)
3 handfuls of blueberries (150 g)
5 spoons of honey (120 g)
1 teaspoon of vanilla extract (3 g)
2 spoons of gelatine (20 g)
20 gluten-free biscuits (140 g)
12 doses of BiotiC PRO (60 g)
Preparation:
Yoghurt mixture:
- Pour 4 spoons of water to gelatine and put it away for 10 minutes. Put ricotta or mascarpone, honey and vanilla extract in a blender and mix them for 3 minutes, add yoghurt gradually and mix constantly. Add seeds from a vanilla pod / sugar with vanilla.
- Mix soaked gelatine with 1/3 glass of hot water, stir it into the mixture, adding one spoon after another. Add BiotiC PRO.
Bottom:
- At the same time prepare the bottom of the cake by laying biscuits in a form.
- Lay biscuits in a form, pour yoghurt mixture over and put it in a fridge for 3 hours until the cake hardens. Put blueberries on top of the cake.
See also
Pumpkin tartar
Green smoothie
with spinach
and ginger
Coconut chocolate
Buy BiotiC PRO
Add it to your breakfast every day.
Check effects after a month.
