Can you resist this picture? The team of Stay Fit Longer failed and immediately decided to invite the author of the recipe to share it with more people.
Thank Svetlana, who is a regular A consumer in our forum, it was so good to think, dress and reveal the secret of this cheesecake with pumpkin. Enjoy it and you!
For the base:
- 50g Oat bran
- 20g Carob flour
- 30g Raisins
- 7 egg whites
For the cream:
- 450 g roasted pumpkin
- 450 g homogenized cheese
- 100 g of honey
- 2 gelatin soaked in 150 ml of cold water
Products based digested heap with blender or blender. The resulting mixture is baked at a time in a pan with a large diameter (for the recipe used 28 cm) on both sides. It should not be overcooked too much to not become dry.
Finished basis aside to cool completely.
Products for the cream first beat with mixer only curd, then add the honey and pumpkin. Beat again until a nice homogenous cream. Swollen gelatin melts to transparency (can be used mode “thaw” in the microwave), but do not boil. Add to the cream by breaking continues to allow the gelatin to distribute everywhere.
Comes the assembly of cheesecake. The substrate is placed on a tray and tighten with the ring. On top pour the cream, shake slightly to equalize cheesecake and leave in refrigerator overnight to harden well.
The next day, sprinkle with cinnamon.
The recipe is for 8 nice, big pieces, each of them has only 164 calories.