Ingredients – Dough:

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1 cup lightly toasted almonds (or roasted, unsalted, skinless peanuts)
10 dates or prunes

Ingredients – Cream:

· 120ml of pasteurized egg whites or 4 egg whites
1 pack of unflavored gelatin
· 100 ml of water
· 1 pot (200-250g) ricotta cream or light cream cheese
1/3 cup powdered demerara sugar

Ingredients – Topping:

· Sugar-free creamy guava paste
· how much water

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Preparation mode:

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In the processor, place the peanuts and dried fruits and beat for 5 minutes, until you get a thick farofa. Put this mass in a removable background shape and press. Reserve.
For the cream, dissolve the gelatine in the water and put it in the microwave for 30 seconds. Reserve.
In a bowl, put the ricotta cream and knead with a fork, leaving it as homogeneous as possible. Whip the egg whites and when stiff, continue beating and slowly add the gelatine. Beat a little more and add the sugar, also slowly. Hit another 1 minute and turn it off. Gently mix in the ricotta cream. Place over the dough already in the roast. Refrigerate for 2 hours.
For the topping, if the guava paste is too firm, add a little water to thin it out, as the cream is very light. Put it over the cheesecake and leave it in the fridge until the time to unmold and serve.

 

 

Written by

thaismassa

Functional chef, physical educator, graduate in sports nutrition.
The perfect triangle of healthy living =)