Strawberry Cream Cheese Slices
The strawberry dessert scores with high protein and minimal fat per slice—delicious without guilt.
Ingredients
- 500 g strawberries
- 0.5 Organic lemon
- 8 sheets of white gelatin
- 50 g spelt ladyfingers (8 spelt ladyfingers)
- 0.5 tsp vanilla powder
- 400 g grainy cream cheese
- 15 g raw cane sugar powdered (1 tbsp)
Instructions
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1.
Wash the strawberries gently in a bowl with water, pat dry and trim.
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2.
Set aside 6 beautiful berries. Halve the remaining berries, puree them, and strain through a fine sieve.
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3.
Rinse half a lemon hot, dry rub it, grate 1 tsp of zest finely, then squeeze to extract juice.
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4.
Soak gelatin for 5–7 minutes in cold water. Meanwhile rinse a rectangular pan cold and line it with plastic wrap so that there is about a 5 cm border everywhere.
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5.
Lay the ladyfingers along the length of the pan as the base.
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6.
Squeeze out excess water from the gelatin and warm it gently in a small pot while stirring until dissolved. Stir in 2 tbsp of strawberry puree with a whisk thoroughly into the gelatin.
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7.
Add the remaining strawberry puree to the mixture, stir in lemon zest and vanilla powder. Fold in the cream cheese and mix with 2–3 tbsp lemon juice.
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8.
Pour the cream cheese-strawberry mixture into the pan and smooth it out. Chill in the refrigerator for at least 3 hours (best overnight) until firm.
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9.
Remove the cake from the pan using the plastic wrap. Cut the cake into 6 equal slices, place each slice on a plate with the ladyfingers facing up, dust with powdered sugar. Slice or quarter the remaining strawberries and garnish the slices accordingly.
