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Pomegranate Cheesecake, sugar free, no baking!

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Pomegranate Cheesecake, sugar free, no baking!

Features:
  • Gluten Free
Cuisine:
  • Medium

Directions

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One of the healthiest fruits, the pomegranate in combination with beetroot, can be combined into a healthy combination, fully preserving their healthy composition and vitamins, while turning them into a delicious dessert without sugar, low in calories.

Pomegranate is particularly effective for strengthening immunity and the nervous system, regular consumption helps you to have a healthy appetite, quenches thirst, and pomegranate as an ancient secret is used in desert and hot regions when there is a lack of water, so pomegranate juice reduces the need for drinking water. Pomegranate acts on the walls of blood vessels, making them strong and flexible, it is very useful for good circulation, for the formation of hemoglobin and red blood cells, and together with freshly squeezed beetroot juice, they are a truly effective remedy for anemia. Beetroot is also known for its benefits in case of liver, pancreas, gastrointestinal problems, etc.

If we combine these fruits and vegetables, in addition to getting a beautiful color for this cheesecake, you will also have a wonderful healthy dessert especially for your children.

The pistachios on the surface will give this cake extra crunch, and as a base you can use ground nuts of your choice.

Ingredients for Pomegranate Cheesecake

– 2 pomegranates  (freshly squeezed juice)

– 1 beetroot  (freshly squeezed juice)

or 500 ml fresh juice

– 2 Spoons of Honey (full)

– 20 grams of Gelatin

– 100 grams of ground nuts (hazelnuts, pistachios, walnuts)

– 2 Spoons of Coconut Oil

– 50 grams of chopped pistachios for decoration

 

Preparation

Combine the ground nuts (hazelnuts, pistachios) with two tablespoons of coconut oil and spread them nicely in a cake mold as a base layer for the cheesecake.

It is best to use a bottomless pan so that you can easily remove the cheesecake at the end after it has set. The smaller the better, for this cheesecake I have used mold 16 cm diameter.

Prepare the gelatin in a small bowl. It is enough to add 20 grams of gelatin to which you add 10 tablespoons of cold water, mix and leave it for ten minutes.

Squeeze the juice from pomegranates and beetroots, you can squeeze them with a strainer, in a juicer or blender. If you use a blender, remove the pulp to have a clear juice. Then add two full spoons of honey to the juice. Add a few spoons of the juice to the gelatin and heat them briefly at a medium heat shortly until the gelatin melts, then add the rest of the fresh juice.

In this way you will keep all the benefits of juices and honey.

Add the prepared second layer slowly with a large spoon on the base of ground nuts with coconut oil. Be careful when adding and pour the liquid layer closely. Optionally, you can add cleaned pomegranate seeds at the end.

Cover the mold with foil and refrigerate for at least four hours or overnight to set well.

At the end, decorate with pistachios or fresh pomegranate seeds of your choice.

In both cases you will get crunchiness.

I wish you a good appetite!

Olgica

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