Healthy Monchou Cake

Ingredients

• 8 Bastogne cookies (used as the base)
• 300 g low-fat quark (low-fat quark)
• 200 g light cottage cheese (cottage cheese)
• 2 vanilla flavor shots (e.g., MyProtein Flavdrops or similar)
• 5 gelatin sheets (gelatin sheets)
• 125 g cherry pie filling (cherry pie filling; fresh cherries can also be used)

Steps

1. 1

   Place the 5 gelatin sheets in a bowl of cold water and let them soak until soft.

2. 2

   In a blender or food processor, combine the 300g low-fat quark, 200g light cottage cheese, and 2 vanilla flavor shots.

3. 3

   Blend the mixture until it is completely smooth and no lumps remain from the cottage cheese.

4. 4

   Squeeze the excess water from the soaked gelatin sheets and place them in a small saucepan over low heat.

5. 5

   Gently heat the gelatin until it has fully melted into a liquid.

6. 6

   Add half of the blended quark mixture into the saucepan with the melted gelatin and stir very well to combine.

7. 7

   Turn off the heat and fold this gelatin-quark mixture back into the remaining cold quark mixture in your blender or bowl; this tempering process prevents gelatin lumps from forming.

8. 8

   Line the bottom of an 18-19 cm springform cake tin with the 8 Bastogne cookies (you can crush them or lay them whole depending on preference).

9. 9

   Pour the quark and cottage cheese mixture over the cookie base and spread it evenly.

10. 10

    Place the cake in the refrigerator to set for at least 4-5 hours, though leaving it overnight is preferred.

11. 11

    Before serving, top the cake with 125g of cherry pie filling.

Notes

The author notes that while this doesn't contain actual Monchou (cream cheese), the flavor profile is very similar. Macros for the whole cake: 810 kcal, 105g carbs, 54g protein, 18g fat. Per slice (8 slices): 101 kcal.

Nutrition per serving

• dessert
• cake
• high-protein
• low-calorie
• no-bake
• healthy
• Dutch