Strawberry cheesecake, revisited - low FODMAP
A nutritious, low-fat strawberry cheesecake FODMAP and easy to prepare. What could be better!
Servings: 1 ( or 2)
Ingredients
- 1 t. (250 ml) of strawberries trenches
Base
- ¼ t. (60 ml) quick-cooking oat flakes*, with a (or quinoa flakes)
- 1 tbsp (15 ml) chia seeds
- 1 tbsp (15 ml) psyllium (or oat bran)
- 1 tbsp (15 ml) unsweetened vanilla almond drink (or other beverage of your choice)
- 1 tsp (5 ml) natural almond butter
Cheese filling
- ¾ cup (180 ml) cottage cheese 1 or 2% (with or without lactose)
- 1 tbsp (15 ml) protein powder of your choice (optional)
- ½ tsp (2.5 ml) vanilla extract (or essence of sweet clover)
Instructions
- In a bowl, combine all base ingredients. Set aside. (Note: this step can be prepared the day before, keeping the mixture refrigerated).
- In a second bowl, combine the cheese filling ingredients and arrange on the base.
- Garnish with strawberries and enjoy! If you prefer, you can assemble the bowl as follows: strawberries-base-cheese-strawberries-base-cheese-strawberries.
Notes
*Make sure oatmeal is certified gluten-free if celiac or intolerant.
- Variation on oat flakes: Replace classic oat flakes with quinoa flakes (e.g. GoGo Quinoa or another company).
- Snack or breakfast version: If you wish to eat this preparation as a snack, simply divide into two portions, or if you need a more sustaining snack, don't hesitate to consume the desired quantity.