WW summer cake without baking

Ingredients for 12 servings:

• 600 g mandarin orange(s) (canned without sugar)
• 1 pack of jelly (lemon flavor, for cooking)
• 500 g low-fat curd cheese
• 500 g low-fat yogurt
• 12 sponge fingers
• Water
• Sweetener, liquid
• Vanilla flavor
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

only 1 P per piece

Mix the lemon jelly with 6 tablespoons of water and let it swell for about 10 minutes. Drain the mandarins and sweeten with a few drops of sweetener. Mix the low-fat quark with the yogurt, a small pinch of salt, a few drops of sweetener, and a dash of vanilla extract. Crumble the sponge fingers in a bag (a rolling pin is helpful here) and sprinkle the crumbs evenly into a 26 cm springform pan lined with baking paper. Heat the jelly and stir into the quark and yogurt mixture. Add the mandarins, except for 4 tablespoons, and stir in. Pour the mixture onto the sponge crumbs in the springform pan and smooth the surface. Refrigerate for about 4 hours. After the cooling time, remove the cake from the pan and garnish with the remaining mandarin orange segments. Tip: Keep cool until ready to serve and refrigerate any leftovers, as the cake will quickly melt on warm days!