10 servings

3 tbsp unflavored gelatin

8 tbsp water

300 gr low-fat cottage cheese 

300 gr unsweetened plain Greek yogurt

7 tbsp stevia powder or to taste

400 gr strawberry puree

2 tsp vanilla essence or to taste

TO COVER

600 gr strawberries cut into two (keep a few for garnish)

3 tbsp stevia powder or to taste

Line a round cake pan with a removable base with baking paper.

Place the cottage cheese and yogurt in a bowl. Beat with an immersion blender to integrate well. Mix in stevia, strawberry puree and vanilla essence. 

Place gelatin and water in a small pot, heat until melted. Set aside.

Pour melted gelatin to strawberry mixture. Beat to combine. Now pour this mixture into the pan and refrigerate for 1 hour. Transfer cheesecake to a serving plate.

Place the strawberries and stevia in a small pot. Cook until it begins to boil, lower the heat and stir constantly for 10 minutes or until thicker.

Once cold, cover the cheesecake and garnish with fresh strawberries. Refrigerate until serving. 

Per portion 200 gr

Cal: 72.8            P: 7.6 F: 0.7 Cb: 10