Description
Easy, quick and healthy treat.
Ingredients
- 100 grams Low Fat Cookie Crumbs
- 2 Tablespoons Vegetable Oil Or Nut Butter
- 1 Tablespoon Demerara Sugar
- 850 grams Quark Or Soft Cream Cheese
- 1-½ Tablespoon Honey, Divided
- 1 teaspoon Vanilla Extract
- 6 Medium Sized Apples
- 1 teaspoon Cinnamon
- 299 grams Cranberries
- 1 Tablespoon Agave Syrup
Preparation
You will also need four 150ml jars.
Combine cookie crumbs with vegetable oil or nut butter and demerara sugar. Divide into 4 parts and cover the bottom of each of the 150ml jars.
Combine quark or cream cheese with 1 tablespoon honey and vanilla extract. Distribute among jars over the cookie layer.
Peel apples, remove the seeds and slice them. In a pot, combine apples with cinnamon and 5-6 tablespoons of water. Simmer over medium-low heat for about 10 minutes, stirring occasionally and adding a bit of water if needed. Add the remaining 1/2 tablespoon honey and mash. Let cool.
In a small saucepan, combine cranberries with agave syrup and a bit of water. Simmer over medium-low heat for about 6–7 minutes, stirring occasionally and adding a bit of water if needed. Let cool.
Distribute the apple puree over the quark mixture, leaving a bit of space for the cranberries. If you have some apple puree left, keep it in the fridge and use it for other dishes.
Top with cranberries and put the lids on if you don’t plan to serve the cheesecake jars right away. Refrigerate for up to 4 days. Enjoy!
