Healthy strawberry tart without baking

Here’s how to do it:

Ingredients:

• 150 g butter biscuits (reduced-sugar or sugar-free)
• 60 g butter
• 500 g low-fat quark
• 150 g cream cheese
• 50 g erythritol or agave syrup
• 20 g fish gelatine (4 tsp)
• 400 g fresh strawberries

Base:

1. Line the base of a 20-cm springform tin with cling film.
2. Crush the butter biscuits in a bag until they form fine crumbs.
3. Heat the butter briefly in the microwave until it has melted.
4. Mix the butter with the biscuit crumbs and press the mixture into the springform tin. 5. Press the biscuit base down firmly and place the springform tin in the freezer for a short while.

Cream:

1. Meanwhile, mix the low-fat quark, cream cheese and erythritol in a bowl.
2. Wash the strawberries and cut them into quarters.
3. Dissolve 15 g of gelatine in approx. 50 ml of hot water, stirring until it becomes liquid.
4. If it becomes too thick, heat the gelatine briefly in the microwave until it has dissolved.
5. Pour the gelatine into the cream, stirring constantly, then spread it over the cake base.
6. Press a few pieces of strawberry into the cream and arrange the rest on top. Optional: mix 5 g of gelatine with a little hot water and pour it over the cake as a glaze.
7. After 3–4 hours in the fridge, the healthy cake will be firm enough to cut and ready to serve!