SERVING
for 4 persons
NUTRITIONAL VALUE (per portion with erythritol)
492,8 kcal
20,1g protein
38,0g fat
14,7g CH
INGREDIENTS
180g almonds
350g light cream cheese
150g Greek yogurt (10% fat)
100g erythritol (or 70g good quality honey)
1 teaspoon natural vanilla extract
1 tablespoon freshly squeezed lemon juice
250g frozen pitted sour cherries
PREPARATION
- Put the almonds in a small food processor and grind them coarsely. Add 40g of erythritol (or 30g of honey) and grind again. Divide the mixture evenly into four smaller jars and press it lightly with a spoon.
- Weight cream cheese and Greek yogurt into a mixing bowl, add 60g of ground erythritol (or 40g of honey), vanilla, lemon juice and mix everything with a spoon. Spread the cream mixture evenly over the almond mixture. Lightly tap a few times on the bottom of each glass to distribute the cream evenly.
- Spread the sour cherries on the cream evenly in all the jars and place them back in the fridge for at least an hour so that the cream mixture hardens slightly and the cherries thaw. Serve the cakes straight from the fridge.
NOTES
– If using erythritol, add a tablespoon of coconut oil to the almonds before grinding them a second time. If using honey, heat it up a bit to make it more runny before adding it to the almonds.
– Roasting or baking nuts is not healthy, so we avoid this in the recipe. However, if you still want a dessert with roasted almonds, then place a tray with baking paper in a preheated oven at 180˚C, on which you have beforehand distributed the almonds. Bake them for 8-10 minutes. Take the baked almonds out of the oven and leave them for a few minutes to cool. Then proceed to the first point of preparation.
– For a lighter version use half the almonds.
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