This strawberry cake is particularly suitable for a healthy meal Drink coffee. It contains no industrial sugar and is optional It even comes without any sugar at all. The cake is full Proteins and is therefore also a delicious reward after intensive exercise Sports units. Thanks to the used Fish gelatine is free from beef or pork gelatine and ensures a cut-proof end result. The cake requires no baking time and is therefore finished in no time.

And this is how it works:

Ingredients:

• 150 g butter biscuits (reduced sugar or sugar-free)
• 60 g butter
• 500 g low-fat quark
• 150 g cream cheese
• 50 g erythritol or agave syrup
• 20 g fish gelatine (4 tsp)
• 400 g fresh strawberries

Floor:

1. Line the bottom of a 20 cm springform pan with cling film off.
2. Crush the shortbread biscuits into fine crumbs in a bag.
3. Heat the butter briefly in the microwave until it is liquid is.
4. Mix the butter with the cookie crumbs and add them to the Springform pan. 5. Press the cookie base well and set Put the springform pan briefly in the freezer.

Cream:

1. Meanwhile, mix low-fat quark, cream cheese and erythritol in one bowl Bowl.
2. Wash the strawberries and cut them into quarters.
3. Stir 15g of the gelatine in approx. 50 ml of hot water until everything takes on a liquid form.
4. If it gets too thick, briefly heat the gelatine in the oven Microwave until dissolved.
5. Pour the gelatine into the cream while stirring constantly, Spread these on the cake base.
6. Press a few pieces of strawberry into the cream and spread it out remaining on top. Optional: 5g gelatin with something hot Mix the water and pour it over the cake as a glaze.
7. After 3-4 hours in the fridge, the healthy cake is ready cut-proof and that's it!