Low-carb berry cheesecake in a glass

Low-carb berry cheesecake in a glass with low-fat quark, yoghurt, almonds, berries and coconut oil: creamy, quick to make and nice and fresh as a dessert or snack.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 320 kcal per serving
• Protein: 20 g
• Fat: 22 g
• Carbs: 12 g

Ingredients

• 250g low-fat quark
• 2 tbsp yoghurt
• 1 tbsp maple syrup
• 100g berries
• 40g almonds
• 1 tbsp coconut oil
• 0.5 tsp vanilla extract

Method

You’ll need: chopping board · knife

1. Finely chop or grind the almonds. Melt the coconut oil gently and mix it with the almonds until crumbly.
2. Divide the almond mixture between dessert glasses and press it down lightly to make a firm base.
3. Stir the low-fat quark with the yoghurt, maple syrup and vanilla extract until the cream is smooth and even.
4. Set aside some of the berries. Carefully fold the rest of the berries into the quark cream.
5. Divide the cream between the glasses and finish with the remaining berries.
6. Leave to chill in the fridge for at least 1 hour before serving and enjoy well chilled.

Good to know

I particularly like a dessert like this: quick to make, creamy and still nice and fresh. It's a bit like cheesecake, only more relaxed and without the oven.

Swaps

Maple syrup → date paste (also provides a little fibre) | Low-fat quark → plain Greek yoghurt (usually creamier; fat content depends on the product) | Almonds → walnuts (contain omega-3 fatty acids) | Coconut oil → ghee (buttery aroma)

Allergens

Contains milk and tree nuts (almonds). Usually good for children if the nuts are finely ground; in pregnancy fine as long as you use fresh, well-washed ingredients and pasteurised dairy products – if you use frozen berries, heat them briefly first.