Light strawberry cake with yogurt and cream cheese

Ingredients for 1 servings:

• 100 g cornflakes
• 200 g chocolate, milk or dark
• 600 g cream cheese, reduced fat
• 300 g yogurt
• 3 tbsp lemon juice
• 1 pack of white gelatin powder or 6 gelatin leaves
• 75 g cane sugar
• 250 g strawberries
• 1 pack of chocolate bars (Yogurette)
• n. B. Vanilla flavor

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

without cream, without baking, for 16 pieces

Melt the chocolate in a bain-marie and mix with the cornflakes. Then press it into a springform pan lined with baking paper. Mix the cream cheese, yogurt, cane sugar, and lemon juice with a mixer. Let the gelatine expand according to the package instructions. Heat briefly until dissolved and mix with two tablespoons of the cream cheese mixture. Then stir into the cream. Quarter 200g of strawberries and slice the rest. Pour a quarter of the prepared cream into the springform pan and top with strawberry quarters. Cover with the remaining cream. Chill the cake for at least 3 hours, then decorate with strawberry slices and Yogurette bars.