Light Berry Cheesecake, the perfect breakfast recipe also recommended by nutritionists – iFood

recipe for light cheesecake with strawberries
berry cheesecake –

A tasty and nutritious breakfast with this cake, which is very easy to prepare and suitable for the whole family: here is a light cheesecake.

PUSH light strawberry cheesecake is a healthier and lighter version of the classic cheesecake, perfect for those who don’t want to give up taste while maintaining a balanced diet.

This recipe, which uses ingredients a reduced fat and sugar contentit’s perfect for a tasty dessert, but with fewer calories.

With myself 216 kcal per servingthis light cheesecake is an excellent choice for those looking for a delicious, guilt-free dessert.

This light cheesecake with berries is a great choice for a refined and light dessertwhich can be served at any time of the year.

Ingredients for a light cheesecake with berries

To prepare it light berry cheesecake for 12 peopleyou will need the following ingredients:

  • 400 g Philadelphia light
  • 350 g of Total Greek yogurt with 2% fat
  • 125 g of natural full-fat yogurt
  • 1/2 glass of semi-skimmed milk
  • 130 g cane sugar
  • 300 g fruit (fresh or frozen)
  • 200 g Orosaiwa biscuits (or similar)
  • 6 slices of vyzina (gelatin)

These ingredients have been chosen to preserve the creaminess and rich flavor typical of cheesecake while reducing the calorie content. THELight Philadelphia and low-fat Greek yogurt replace high-calorie cream cheese, while brown sugar offers natural sweetness. Berries add a touch of freshness and color, making the dessert visually appealing and tasty.

recipe for light cheesecake with strawberries
berry cheesecake –

How to make light berry cheesecake: step by step

Start by chopping the biscuits and mixing with 150g of Greek yogurt. Line a mold (diameter 18 cm) with baking paper and spread the mixture of cookies and yogurt on the bottom and compact it well. Put the mold in the fridge for at least 30 minutes. Soften the isinglass in cold water, squeeze it and dissolve it in the milk in a water bath. Thaw the berries and heat them in a saucepan. In a bowl, combine Philadelphia, remaining Greek yogurt, full-fat yogurt, and most of the sugar. Work the mixture with an electric beater until you get a smooth and homogeneous cream, if necessary add a little milk. Add the melted isinglass and half the berries and mix well.

Pour the cream into the mold, onto the biscuit base and let it harden in the fridge for at least 2-3 hours. After it has set, release the mold and transfer the cheesecake to a plate. Decorate with the remaining fruit and 2 tablespoons of sugar.

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