No Bake Gluten Free Cheesecake (low Fat)

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• 200 g cottage cheese
• 400 g yogurt (full milk)
• 2 tablespoons milk
• 6 tablespoons sugar
• 1 tablespoon gelatin
• 3/4 cup warm water
• 1 teaspoon vanilla
• 1 cup mango pulp (1-2 mangoes)
• 1/2 cup mango (cut & cubed, need this the next day)
• 2 fresh mint leaves

Recipe

• 1 1. hang the yogurt in a cloth & let the excess water drop in a bowl. let it hang for about 20 minutes minimum
• 2 2. if you are using fresh mangoes (recommended) make sure they are sweet & ripe. cut them & puree in a food processor.
• 3 3. warm the water & dissolve the gelatin in it. add the mango puree to this. keep aside.
• 4 4. put the cottage cheese*, milk, & hung yogurt in the food processor. ( use milk only in case your cottage cheese is hard & doesn't blend). blend till you get a gorgeous creamy texture.
• 5 5. pour out the cottage cheese & yogurt mix into a mixing bowl. add sugar & vanilla. to this add 3/4th of the mango puree mixture.
• 6 6. whisk together for about 5 minutes till the mixture is consistent.
• 7 5. take a silicon bakeware bowl (or any bowl, i don't care) & slightly grease it with your preferred butter/oil. pour the yummy looking yellow mix into this.
• 8 7. refrigerate for about 30 minutes. then pour the leftover mango puree mixture (of point 5) slowly to form a glaze. refrigerate overnight. do not freeze.
• 9 8. since this cheesecake has no crust we will invert the dish to make the glaze the crust. so the next day invert the cheesecake out on a plate.
• 10 9. place cubed mangoes delicately on top of the cheesecake & garnish with mint leaves if you wish.
• 11 serve & wait to be crowned the queen of healthy desserts.
• 12 *if you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.