Ingredients
- 200 g salted caramel protein pudding
- 150 g plain skyr
- 180 g low-fat quark
- 10 g gelatin
- 45 g boiling water
- 40 g erythritol
- 40 g biscuits
Instructions
- Blend the cottage cheese, skyr, 100 g of the protein pudding, and erythritol until smooth.
- Arrange the biscuits at the bottom of a serving dish.
- Add gelatin to a cup, pour in the boiling water, and stir thoroughly for 1-2 minutes until the gelatin dissolves.
- Pour the gelatin mixture into the blended cheese mixture and stir well.
- Pour the mixture over the biscuits and refrigerate for 30 minutes.
- After chilling, spread the remaining protein pudding on top of the cheesecake layer.
- You can enjoy it right away or refrigerate overnight for a firmer texture.