Preparation time: 40 '- 50'
For 5 servings
Ingredients for base
1 packet Digestive Papadopoulou 250g
3 tbsp margarine
Ingredients for cream cheese
400g cream cheese low fat
300g (1 ½ cup) cream of milk low fat
90g (5 tbsp sharp) sugar
Ingredients for jam
100g black raspberries
100g brown sugar
Crumble cookies in blender, melt the margarine in a saucepan and integrate. Spread the mixture in desired mold firnly pressing with a spoon.
Beat cream cheese, sugar and vanilla in a mixer at medium speed for 3 min. and then add the cream of milk to make the mixture fluffy.
Spread the cream cheese over the cookies and place the mold in the refrigerator for at least 2 hours to cool and then serve.
Execution for Jam
In a saucepan add all the fruit and sugar and bring to boil while stirring.
Lower the heat and continue boiling for another 5 minutes. Allow the jam to cool and then pour on top of the cheese cake.
Place in refrigerator for 30 minutes to cool and serve.
The nutritionist says:
Your favorite cake into a light recipe without lacking zest. Whole wheat biscuits with low fat cheese and assorted fruits rich in antioxidants.