Strawberry cream cheese cake

Ingredients for 1 servings:

• 150 g ladyfingers
• 100 g margarine, semi-skimmed
• 300 g cream cheese up to 0.2%
• 500 g low-fat curd cheese
• 3 dashes sweetener, liquid or stevia
• 5 sheets of white gelatin
• 500 g strawberries
• Mint, for decoration

Instructions

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

No-bake cake, suitable for WW

Place the ladyfingers in a freezer bag and crush using a rolling pin. Knead the ladyfingers with the melted butter, place them in the bottom of a 26cm springform pan lined with baking paper, and press down firmly. Dice the strawberries (reserve some for decoration). Mix the cream cheese and quark, and season with sweetener to taste. Soften the gelatin according to the package instructions, dissolve it, and fold 2 tablespoons of the quark cream into the gelatin. Only then fold in the remaining cream. Now fold the diced strawberries into the cream and spread it on the crumb base. Leave the cake to set in the refrigerator for at least 3 hours. Garnish with the remaining strawberries and mint leaves before serving. P.S.: For those who prefer sugar to sweetener, the PP number will of course increase; for all other WW users, this cake has 3 PP per slice!