Gluten free
Vegetarian
1
Remove the seeds from the dates. Grind the nuts with the sugar, add the dates and grind to a kneadable mass.
2
Cover the square shape with baking paper and spread the nut-date mixture in an even layer over the bottom.
3
Divide the gelatine into 7 and 5 leaves and put them on cold water to soften. Blend the strawberries in a blender or food processor. Stir the strawberries with 2 cups of low-fat cottage cheese, add 2 tbsp (or to taste) of honey and set the mixture aside.
Also season the other 2 cups of low-fat curd with honey.
Also season the other 2 cups of low-fat curd with honey.
4
Let the 5 sheets of gelatin melt with a little hanging water in a pan over low heat (it may be hot, but not boiling!). Pour it all at with the white curd mixture and stir it as quickly as possible through it. Pour it directly onto the nut-date mixture and leave to set in the refrigerator.
5
Repeat with the 7 leaves of gelatine with the strawberry curd mixture and pour on the white curd. Let the cake set (make the cake a day in advance).
6
Cut the cake into cubes of about 4 to 5 cm. Peel and cut the bananas into slices, put them into 'knobs' and decorate the cake with them.
As a base you can also take 2 cups of finely ground oat biscuits mixed with ¼ cups of butter.
As a base you can also take 2 cups of finely ground oat biscuits mixed with ¼ cups of butter.
INGREDIENTS FOR 2 PERSONS
1 package
of gelatine (12 leaves)
2 x 2 cups
of low-fat cottage cheese
1.5 cups
of frozen strawberries or red fruit
4 tbsp
honey
1 cup
of dates
1/2 cup
of walnuts
1/2 cup
of almonds
1 tbsp
coconut blossom sugar
3 to 4
Chiquita bananas
extra needed:
baking paper, square (baking) shape (24 x 24), small round cookie cutter, food processor
