INGREDIENTS
- 400 gr whole wheat petit-beurre biscuits
- 100 gr of low-fat cheese cream
- 5 gelatin sheets
- Juice from 1 1/2 lemon
- 400 gr of low-fat yogurt
- 400 ml of plant-based milk
- 400 gr of ripe plums
- 1 vial vanilla essence
INSTRUCTIONS
Crush the biscuits into powder. Warm the cheese to make it creamier and add the biscuits. Beat the mixture for another minute. Add the mixture in a tart pan and cover it with some membrane. Refrigerate for 30 minutes.
Soften the gelatin sheets in cold water. Heat the lemon juice, drain the gelatin and dissolve it in the lemon juice.
In a big bowl mix the yogurt, the milk and the gelatin mixture. Spread on top of the tart base.
In a blender, add the plums, the sugar and the vanilla essence. Blend until smooth. Spread the pulp on top of the yogurt mix. Refrigerate for 5-6 hours.
Remove the tart from the container and serve.
