Facilitated both in terms of cooking and in terms of calorie content, a version of the famous dessert with an exotic note of pineapple.
Pick your recipe
You will need
- For the basics:
- - 75 g of oatmeal;
- - 2 tbsp vegetable oil;
- - 4 tsp liquid honey.
- For cheese filling:
- - 200 g of low-fat cream cheese;
- - 100 g of natural yogurt;
- - zest of 2/3 lime;
- - 230 g canned pineapple;
- - 30 ml of pineapple juice;
- - 4 tsp powdered sugar;
- - 10 g of gelatin.
Instruction manual
1
Preheat the oven to 200 g. Mix oatmeal with honey and butter and tamp in a split mold with a diameter of 16 cm. Send to the oven for 12-15 minutes. The rosy edges of the base will serve as a sign of readiness. Remove it from the oven and cool without taking it out of shape.
2
Meanwhile, do the stuffing. Pineapple (note weight without syrup!) With a blender turn into mashed potatoes. If desired, the mass can be made not completely homogeneous. Add yogurt, icing sugar and cream cheese, beat until smooth.
3
Heat the juice on the stove or in the microwave. Pour the gelatin and stir so that it disperses. Add the gelatin dissolved in the juice to the remaining ingredients of the filling and beat again.
4
Put the cheese mass on the base and refrigerate for the night (or until solidified). When serving, it is advisable to decorate the cake with fruit.
Useful advice
You can also make the base without baking by chopping dry cookies (for example, Savoyardi or Yubileynoe) with melted butter in a blender! For a shape of 16 cm in diameter, you will need 100 g of cookies and 25 g of butter.