Tutti-Frutti Cheesecake

Ingredients for 1 servings:

• 150 g flour
• 100 g fructose
• 25 g desiccated coconut
• 1 pinch of salt
• 1 vanilla pod(s), the pulp
• 3 eggs (size M)
• 125 g butter
• 2 slices pineapple (diet, canned)
• 3 half peaches (diet, canned)
• 1 packet of pudding powder (vanilla, for diabetics)
• 200 g quark (low-fat quark)
• 200 g mascarpone
• 150 g sour cherries, pitted, fresh or diet canned

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

suitable for diabetics

Knead 125g flour, 40g diabetic sweetener, desiccated coconut, salt, half of the vanilla seeds, 1 egg, and 50g butter in small pieces into a smooth dough. Cover and chill for 30 minutes. Chop the pineapple and peaches. Roll out the dough into a 28cm circle on a floured surface. Line a greased 20cm springform pan with the dough and press down the edges. Prick the dough several times with a fork and chill. Mix the remaining eggs, the remaining diabetic sweetener (except for 1 teaspoon (5g), the remaining vanilla, the butter, the quark, and the mascarpone. Stir in the custard powder. Dust the canned fruit and cherries with the remaining flour and fold into the quark. Spread evenly over the base. Bake at 175°C for 60-65 minutes, uncovering halfway through if necessary. Remove the cake from the oven, immediately loosen it from the rim of the pan with a knife, and let it cool completely in the pan. Remove from the pan and sprinkle with the remaining diabetic sweetener. Per slice (based on 10 slices) approximately 340 kcal, protein 8 g, fat 23 g, carbohydrate 29 g, 2.5 BU. The fruit can be substituted with other diabetic-friendly fruit (fresh or canned) if desired.