Ingredients
- 200g of Dry Biscuits
- 75g of Melted Butter
- 200g of Ricotta cheese
- 200g of Greek yogurt 5%
- q.b. Milk
- Sweetener to taste.
- 6g of Gelatin sheets
- 100g of Pistachio Butter
- Pistachio Grits
Proceedings
Light pistachio cheesecake, a recipe for a delicious dessert that is much lighter than the "traditional" version would be
Preparing it takes some organization but the result is worth it, nutritionist's word
Enjoy your meal and remember Always Loaded and Motivated!
RECOMMENDED ACCESSORIES FROM AT THE TABLE WITH THE NUTRITIONIST. Visita our Store for all the offers!
Proceedings
1 Done | Whip the cookies and add the melted butter. Mix well until you get a consistency like wet sand |
2 Done | Transfer the mixture to a preferably rimmed baking pan and compact it well to form the base. |
3 Done | Prepare the cream. Soak two-thirds of the gelatin in cold water. |
4 Done | Heat a couple of tablespoons of milk and dissolve the well-wrung gelatin in it |
5 Done | Pour the mixture onto the cookie base and refrigerate to rest |
6 Done | Prepare the topping |
7 Done | Dissolve the rest of the gelatin in some warm milk and add it to the pistachio cream |
8 Done | Pour the pistachio cream over the cake base and garnish with pistachio granules |
9 Done | Let rest in the refrigerator for at least 2 hours before serving |
10 Done |