This diet cheesecake is made from chickpeas. It turns out to be airy, light, beautiful. The dessert is very healthy, rich in fiber, but most importantly, it turns out to be incredibly tasty!
It is necessary
- - 300 g of frozen black currant;
- - 300 ml of boiling water;
- - 200 ml of yogurt;
- - 100 g of chickpeas;
- - 40 g of gelatin;
- - 4 tbsp. tablespoons of sugar;
- - 1 tbsp. spoon of honey.
Instructions
Step 1
Soak the chickpeas in cold water overnight. Then boil it until tender, add 1 tbsp. a spoonful of honey, grind with a blender.
Step 2
Cover the form with parchment, put the chickpeas on the bottom, tamp them well. Bake the base for 10 minutes at 180 degrees.
Step 3
You can prepare the filling for now. Pour water over the currants. Bring to a boil, cook for 3 minutes. Then strain 200 ml of currant broth, add 2 tbsp. tablespoons of sugar, set aside.
Step 4
Purée the currants. Add 20 g of gelatin. Use instant gelatin. Add yogurt and 2 tbsp. tablespoons of sugar.
Step 5
Pour yoghurt-currant jelly onto the cooled chickpea base, put in the refrigerator.
Step 6
Dissolve 10 g of gelatin in currant broth, stir, cool.
Step 7
Pour the broth into the yoghurt-currant mixture, put it back in the refrigerator until it solidifies completely.
