Low-carb raspberry and coconut cheesecake in a glass

Low-carb raspberry and coconut cheesecake in a glass with low-fat quark, raspberries, almonds and desiccated coconut – creamy, fruity and quick to prepare.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 290 kcal per serving
• Protein: 25 g
• Fat: 18 g
• Carbs: 15 g

Ingredients

• 200 g low-fat quark
• 150 g raspberries
• 2 tbsp desiccated coconut
• 30 g ground almonds
• 1 tsp vanilla extract

Method

You’ll need: grater

1. Divide the ground almonds between the dessert glasses and press them down lightly to make a loose base.
2. Stir the low-fat quark with the vanilla extract until smooth. Fold in some of the desiccated coconut until the cream is evenly mixed.
3. Spoon the quark cream onto the almond base and smooth the surface.
4. Spread the raspberries over the cream. Sprinkle the rest of the desiccated coconut on top.
5. Chill the glasses briefly so the dessert firms up a little and the layers come together.
6. Serve the raspberry and coconut cheesecake well chilled, straight in the glass.

Good to know

When you want something creamy but not heavy, this dessert in a glass is just right. Fresh, gently sweet and ready in a few minutes.

Swaps

Low-fat quark → Greek yoghurt (a little creamier, also contains protein); raspberries → blueberries (milder in flavour, also contain fibre); ground almonds → ground hazelnuts (similar texture, contain vitamin E); desiccated coconut → chopped walnuts (stronger flavour, contain omega-3 fatty acids)

Allergens

Contains milk and tree nuts; usually well suited to children if the raspberries are prepared to suit their age, and during pregnancy fresh, well-washed ingredients are important.