E prima data cand gatesc ceva cu rubarba si vreau sa va spun ca e foarte misto! E acrisoara, aduce a visine-capsuni-corcoduse, foarte foarte buna, asa ca m-am gandit la o prajitura cu branza si rubarba. Combinatia e foarte gustoasa si cu siguranta voi mai face retete cu rubarba :) Nu o sa va mint, a iesit uratica, a trebuit sa o pudrez cu indulcitor sa arate mai pretty-ish :))))) Dar ce conteaza cand gustul e f bun si mai e si un desert sanatos, fara zahar, fara gluten si low carb?

Ingrediente:

  • 4 tije mari de rubarba
  • 200g capsuni (optional)
  • 100g eritritol
  • 1 lgt extract de vanilie
  • 500g urda (sau branza de vaci)
  • 100g crema de branza
  • 200g mascarpone
  • 150g smantana
  • 3 oua
  • 150g eritritol
  • 1 lgt extract de vanilie
  • coaja rasa de la 1 lamaie

Spalam tijele de rubarba, le indepartam capetele si le taie feliute. Eu am pus si niste capsuni cam ofilite, ca era pacat de ele :) Punem intr-o tava tapetata cu hartie de copt rubarba si capsunile, presaram indulcitorul si vanilia peste ele, le mozolim si le coacem cam 20 min la 170C, pana devin moi si isi lasa zeama…. :) Miroase super amestecul din cuptor!

Pentru compozitia de branza batem ouale spuma cu indulcitorul, adaugam apoi crema de branza, urda, branza mascarpone, smantana si omogenizam bine cu mixerul. Adaugam si vanilia si coaja rasa de lamaie.

Turnam compozitia de branza intr-o tava rotunda cu fund detasabil (23 cm diametru) unsa cu unt si tapetata cu hartie de copt. Separam pasam fructele coapte cu furculita si le scurgem de zeama intr-o sita. Sucul obtinut e delicios, FYI :)

Presaram piureul de fructe peste compozitia de branza, il impingem usor cu o scobitoare si marmoram compozitia, facand spirale cu scobitoarea. Coacem prajitura o ora la 170C, apan centrul tremura foarte putin. Se taie rece, insa eu nu am avut rabdare :)) E buna servita cu indulcitor pudra deasupra si cu frisca. Pofta mare!

ENGLISH VERSION

This is my first time ever cooking something with rhubarb and I can tell you it’s super awesome! it’s sour, kind of like sour cherries-strawberries-cherry plums and the first combination that came into my mind was a rhubarb cheesecake :) i won’t lie, it is not to pretty, I had to slice it and dust it with sweetener to make it pretty, but what difference does it make, when it’s delicious and healthy? :)

Ingredients:

  • 4 large rhubarb stalks
  • 200 g strawberries (optional)
  • 100 g erythritol
  • 1 tsp vanilla extract
  • 500 g cottage cheese
  • 100 g cream cheese
  • 200 g mascarpone
  • 150 g sour cream
  • 3 eggs
  • 150 g erythritol
  • 1 tsp vanilla extract
  • grated zest of 1 lemon

Wash the rhubarb stalks, trim the ends and slice them. I used also some strawberries because I had them for some time and it was a pity to waste them :) Place the fruit on a tray lined with baking paper, coate them in sweetener and vanilla essence and bake them for about 20 min at 170C, until soft, fragrant and juicy… I can’t describe the smell that came from the oven! :)

For the cheesecake mixture beat the eggs and sweetener with a mixer until foamy, then add the cheese, cream cheese, mascarpone and sour cream, mix some more until smooth. Add vanilla and lemon zest.

Pour the cheese filling in a round springform pan (23 cm diameter) greased with butter and lined with baking paper. Separately mash the fruit with a fork and drain them, the juice is delicious, FYI :)

Arrange the fruit mash over the cheese mixture, gently poke it with a skewer and make some circles. Bake the cake for about 1 hour at 170C, until the center is just a little jigglish. Slice it when it’s completely chilled, I couldn’t wait, you know me :)) It’s delicious served with powdered sweeter and whipped cream. Enjoy!

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