Melon cream cheese cake (diabetics)

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 8
  • 125 g soft butters or margarine
  • 160 g Rusk
  • 24 g Fructose
  • 6 sheets white gelatine
  • 400 g Charentais or cantaloupe
  • 200 g Cream cheese preparation Cream stage (50 % fat in dry matter)
  • 7-10 Tbsp liquid sweetener
  • 100 g Whipped cream
  • 200 g deseeded watermelon pulp

Directions

  1. 1

    Melt the fat. Finely crumble the rusks. Knead with fat and fructose. Place a springform pan rim (20 cm Ø) on a cake plate. Put the rusk mixture into the form and press it down as a base. Put it in a cold place

  2. 2

    Soak the gelatine. Puree 250 g Charentai melon. Mix the puree and cream cheese. Season to taste with sweetener. Squeeze the gelatine, dissolve and stir into the cheese cream

  3. 3

    Whip the cream until stiff. When the cheese cream begins to gel, fold in the cream loosely. Spread the cream on the rusk base. Chill the cake for at least 2 hours

  4. 4

    Cut out balls from the watermelon. Cut the rest of the charentais melon into thin slices. Remove the cake from the edge of the mould and cover with melon

  5. 5

    , 2 BE (of which 3 g fructose)

  6. 6

    Tip: As a non-diabetic, take 25-40 g of household sugar instead of fruit sugar, depending on taste. You can also season the melon cream cheese cream with household sugar

Nutrition Facts

KCAL
360 kcal
CARBS
27 g
FATS
24 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeCake

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