Directions
- Dissolve the jellies in 400 ml (13.5 fl. oz.) of boiling water together with erythritol or other sweetener and set aside.
- Pour boiling water over dates and set aside for 15 minutes.
- Drain the dates from the water, add 2 tablespoons of peanut butter, 1 tablespoon of flour, oatmeal and 50 ml of water. Blend the whole thing.
- Spread it on a round baking tray (24 cm/9 inch in diameter) lined with baking paper.
- Put in the fridge for half an hour.
- Blend the cottage cheese with yoghurt and then mix it with jelly.
- Pour into the mold on the previously prepared bottom and put it in the fridge.
- The cake should be ready to cut in 2 to 3 hours.
- Before serving, arrange the raspberries on top.
Ingredients
Bottom:
130 g oatmeal
200 g dried dates
50 ml water
2 tbsp. peanut butter
1 tbsp. oat, coconut or other flour
Cheesecake:
500 g lean cottage cheese
2 raspberry jellies
400 ml water
40 g erythritol (or xylitol/stevia/sugar)
150 g skyr type yoghurt
300 g raspberries
Fusion / Other
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