Do not diet, eat Clean!
Let me introduce my girlfriend Eva (she is the one on my right, up on the main picture of this page ;))
She is an amazing cook, we are cooking together sometimes and I would like to show you how amazing healthy alternatives are there to enjoy sweets, too.
She has also her own blog about similar amazing recipes, in Hungarian I can only recommend:
https://izek-es-izlesek.com/
I am not a sweet tooth at all, but I love some special deserts and here I will show you one.
This is very delicious treat and perfect for a cheat day or celebrations. ;)
Let me introduce my girlfriend Eva (she is the one on my right, up on the main picture of this page ;))
She is an amazing cook, we are cooking together sometimes and I would like to show you how amazing healthy alternatives are there to enjoy sweets, too.
She has also her own blog about similar amazing recipes, in Hungarian I can only recommend:
https://izek-es-izlesek.com/
I am not a sweet tooth at all, but I love some special deserts and here I will show you one.
This is very delicious treat and perfect for a cheat day or celebrations. ;)
my No.1 cake: Lemon blueberry cheesecake
I
It is easy to prepare just follow the instructions:) carefully!
This cake I got for my birthday from Eva and I asked her to give me the recipe.
She made this up herself, because I was 5 weeks before my fitness contest and she wanted something that I can really eat without bad conscious.
The lean curd cheese contains a small amount of calories, and the sugar is replaced with xylitol.
Excellent sugar substitute: the glycaemic index is only 7, and the intestinal tract is only partially absorbed and functions as a prebiotics.
To the base of the cake, she used few full biscuits, sprouts, coconut, and quinoa. / Quinoa is a super healthy gluten-free cereal, easily digestible, high in protein content. Rich in calcium, potassium, magnesium, phosphorus, contains 9 essential amino acids.. /
Now, more about making it:
Ingredients:
- 10 dkg. full biscuits
- 8 dkg. quinoa
- 4 spoon sprouts
- salt
- 3 dl. water
- 5 dkg. coconut fat
- 70 dkg. lean curd cheese
- 10 dkg. Blueberries
- 10 dkg. xylitol
- 250 ml. vegetable foam foundation (Rama cremefine)
- 1 bio lemon juice and grated peel
- 8 sheets of gelatine
- Mint leafs
Put aside some the blueberries for decoration.
From the prepared amount of xylitol we take out one table spoon and mix it with blueberries, and the rest is mixed with cottage cheese then we add it to the whipped cream. From the lemon we use the grated peel and twist the juice out. The gelatine sheets we soak in water. We warm up the blueberries pulp and the lemon juice and all that we dissolve in 4-4 sheets of gelatine. The cottage cheese is divided into two, one of which is the blueberry gel gelatine, the other the lemon gelatine and the grated lemon peel.
The cake mould is removed from the fridge and the cranberry cream is poured over the base prevoiusly made from quinoa pulp and full biscuits, we let it rest for 10-15 minutes, then we pour the lemon cream over it.
Return it to the fridge for at least 3-4 hours until it well freezes.
The top is decorated with blueberry and mint leafs. (I dipped the blueberries in honey so it does not roll off from the surface of the cake.)
Enjoy and let me know how you liked it!
Love,
Ilcsi