Strawberry yogurt cake

Ingredients for 1 servings:

• 100 g butter
• 150 g butter biscuits
• 12 sheets of gelatin
• 1 kg yogurt
• 100 g sweetener (diabetic sweetener)
• 400 g strawberries
• 250 g cream
• Mint for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

for 12 pieces, suitable for diabetics

Melt the butter. Place the butter biscuits in a freezer bag and finely crumble with a rolling pin. Add the crumbs to the butter and press onto the bottom of a 26 cm diameter springform pan. Chill the base for about 30 minutes. Meanwhile, soak the gelatine in water. Mix together the yogurt and diabetic sweetener. Sort and hull the strawberries. Puree 150 g of strawberries, pass through a sieve, and stir into the yogurt. Squeeze out the gelatine, dissolve it, and mix with 4 tablespoons of cream, then stir into the remaining cream. Whip the cream until stiff. First fold 150 g of strawberries and then the cream into the yogurt cream. Pour the cream into the springform pan and smooth it down. Chill the cake for at least 2 hours. Cut the cake into slices and decorate with 100 g of strawberries and mint.