Strawberry yoghurt tart

Name: Strawberry yoghurt tart
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 7-10 Tbsp Oil; 125 g Beurre de yaourt; 200 g Diet butter biscuits; 9 sheets white gelatine; 500 g low-fat yoghurt; 300 g clotted cream; 7-10 Tbsp juice of 1/2 lemon; 2 TEASPOONS liquid sweetener; 150 g Whipped cream; 500 g cleaned strawberries; 1 Plastic bag

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

7-10 Tbsp Oil
125 g Beurre de yaourt
200 g Diet butter biscuits
9 sheets white gelatine
500 g low-fat yoghurt
300 g clotted cream
7-10 Tbsp juice of 1/2 lemon
2 TEASPOONS liquid sweetener
150 g Whipped cream
500 g cleaned strawberries
1 Plastic bag

Directions

1
Place the springform pan rim (26 cm Ø) on a lightly oiled cake plate. Melt butter. Put the biscuits in the plastic bag and crumble them with a dough roll. Mix the crumbs with the butter. Press them into the rim to make a cake base. Chill for about 30 minutes
2
Soak the gelatine in cold water. Mix yoghurt, sour cream and lemon juice. Season to taste with sweetener. Squeeze the gelatine and dissolve over a mild heat. Stir in 3 tbsp. yoghurt, then stir into the rest of the yoghurt. Whip cream until stiff and fold into the cream. If necessary, season again with sweetener
3
Spread yoghurt cream on the biscuit base. Chill for about 30 minutes until the cream begins to gel. Cut the strawberries in half and spread on the cake. Chill the cake for at least another 4 hours
4
Variation for non-diabetics
5
Use "normal" butter cookies for the base. Mix the cream with 125 g sugar and 1 packet of vanilla sugar