Ingredients for 12 pieces:
125 g butter
a little oil
1 packet (225 g) coconut rusk
6 sheets white gelatine
400 g strawberries
500 g low-fat quark
200 ml multivitamin juice
75 g brown sugar
300 g double cream cream cheese
½ melon (e.g. Charantais)
1 mango
Also:
Coconut flakes and ground pistachios for sprinkling.
Preparation:
1. Melt the butter. Place the cake ring or springform pan rim (26 cm diameter) on a lightly oiled cake plate. Break the rusks, place in a freezer bag, seal tightly and roll over several times with a cake roller until fine crumbs are formed. Mix the crumbs and butter. Spread on the cake plate. Press the base down a little, pushing up the edge a little. Chill for approx. 30 minutes.
2. Soak the gelatine in cold water. Wash and clean 250 g strawberries and cut into thin slices. Stir the quark and multivitamin juice until smooth. Stir in brown sugar and cream cheese. Squeeze out the gelatine, dissolve in lukewarm water and stir in 3 tablespoons of the cream. Then stir into the remaining cream. Divide the cream and strawberries alternately in the cake tin and chill in the fridge for approx. 4 hours.
3. Before serving, shape the melon into small balls with a cookie cutter. Wash, clean and halve the remaining strawberries. Peel the mango and cut into small wedges. Top the cake with the fruit. Sprinkle with coconut flakes and with ground pistachios.
Preparation time approx. 50 minutes (without waiting time)
Nutritional values per piece approx.:
Calories: 323
joules: 1253
Protein: 9,9 g
Fat: 17,8 g
Carbohydrates: 29.9 g
(FoodCentrale by ddp images)
