This dietary cheesecake is cooked on a basis from chick-pea. It turns out air, light, fine. The dessert is very useful, rich with cellulose, but the most important - turns out it incredibly tasty!
It is required to you
- - 300 g of the blackcurrant frozen;
- - 300 ml of boiled water;
- - 200 ml of yogurt;
- - 100 g of chick-pea;
- - 40 g of gelatin;
- - 4 tablespoons of sugar;
- - 1 tablespoon of honey.
Instruction
1. Wet chick-pea in cold water on all night long. Then boil it until ready, add 1 tablespoon of honey, crush by means of the blender.
2. Lay a form parchment, lay out chick-pea on a bottom, properly stamp. Bake a basis of 10 minutes at a temperature of 180 degrees.
3. You can prepare a stuffing so far. Fill in currant with water. Bring to the boil, boil 3 minutes. Then filter 200 ml of currant broth, add 2 tablespoons of sugar, set aside away.
4. Currant to a pyuriruyta. Add 20 g of gelatin. Take instant gelatin. Add yogurt and 2 tablespoons of sugar.
5. Pour on the cooled-down basis from chick-pea yogurto-currant some jelly, remove in the fridge.
6. Dissolve 10 g of gelatin in currant broth, stir, cool.
7. Fill in yogurt-currant mix with broth, again remove in the fridge already before full hardening.