Desde que soy madre, estoy muy concienciada con lo que comen mis hijas, así que cuido mucho su alimentación. Visto el panorama en la industria alimentaria, intento hacerles yo todo lo que puedo, pan, galletas, dulces, así como el yogur que sale bastante bien. Lo hago blanco natural y así me sirve tanto para los platos salados (en la cocina siria se emplea mucho como acompañamiento) como para dulce, simplemente con una cucharada de miel y unos frutos secos, tenemos un postre exquisito.
En fin, como hay que darles fruta, lacteos y a veces se resisten, se me ocurrió "inventar" mi propia versión de la tarta de queso.
Es muy sencilla y encuentro que resulta bastante más natural que la tradicional con mermelada. La base es con galletas y muy poca mantequilla, la crema es casi más yogur que queso crema y la mermelada, la sutituyo por frutos del bosque frescos que cuezo ligeramente en una sarten, con un poco de azúcar moreno y canela, lo justo para quitar la acidez de los frutos rojos y que mis peques se los coman sin rechistar....
INGREDIENTES:
INGREDIENTES:
- 200 gr. o 1 paquete de galletas tostadas.
- 50 gr. de mantequilla
- 250 gr. de yogur natural
- 200 gr. de queso crema, el de untar.
- 2 cucharadas soperas de azúcar moreno
- 1 cucharada sopera de azúcar blanquilla
- 1 cucharadita de café de canela
- frutos rojos al gusto, (yo he usado fresas, arandanos, frambuesas y grosellas) frescos o descongelados.
PREPARACION:
Trituramos las galletas, no debe quedar polvo, más bien granos gorditos, y le añadimos la mantequilla derretida, lo mezclamos bien y lo ponemos en los moldes que vayamos a usar. Yo suelo utilizar unas flaneras de cristal individuales para no pasarme comiendo... Tapamos los moldes y los metemos en el frigo para que la mantequilla vaya compactando la galleta.
NOTA: Si veis que falta mantequilla, siempre podeis añadir más, yo prefiero dejar la cantidad como está porque utilizo moldes pequeños y no corro el riesgo de que se me desmorone el postre.
Por otro lado, en un bol, mezclamos el yogur, con el queso crema y añadimos una cucharada de azúcar blanquilla. Lo batimos bien y..
NOTA:Mi yogur ha quedado un tanto líquido, así que he tenido que añadir un sobre de agar-agar a la mezcla. Si veis que os ocurre lo mismo, se arregla con un poco de gelatina o, por supuesto, añadiendo más queso.
Una vez que tenemos la crema de queso sin grumos y perfecta, rellenamos los moldes con la base de galleta que tenemos en el frigo y los volvemos a guardar para que la crema se vaya asentando también.
En una sarten, ponemos nuestros frutos rojos favoritos, el azúcar moreno, la canela, y dejamos cocinar unos minutos. Veremos que sale mucho caldo, así que reducimos un poco, cortamos el fuego y dejamos que se enfríe.
Antes yo vertía la salsa de frutos del bosque apenas estaba fría aunque no fuese a servir las tartas pero la presentación no queda tan bien, la fruta con el frio se queda sin brillo y bastante deslucida, así que reservo la salsa hasta el momento de servir.
A los muy golosos ya les advierto que no es una tarta dulce, tiene poca azúcar como habreis visto pero está muy buena. Tiene el punto justo de dulzor.
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| Aquí una hecha un minimolde desmontable, la salsa se desparrama un poco porque es muy ligera... |
A ver qué os parece!!!
Buen provecho!!!
ENGLISH VERSION:
Since I am a mother, I am greatly concerned about what my daughters eat, so I take a lot of care about their feeding and the food industry sometimes doesn´t help on that task, for that reason, I try to make everything I can at home, bread, cookies, swets, jams, preserves and yogurt (coming out pretty well). I prepare natural, plain yogurt and so I can use it both savory dishes (in Syrian cuisine is widely used as an accompaniment) and for sweet, with just a spoonful of honey and some nuts, I have a delicious dessert.
Anyway, as you have to give them fruit, milk and sometimes they resist, it occurred to me an"invention", my own version of the cheesecake.
It is very simple and I find it healthier than with the traditional jam. The base is very little biscuits and butter, the cream is almost more yogurt than cream cheese and jam, that is sustituted by fresh berries which are lightly cooked in a skillet with a little brown sugar and cinnamon, just enough to remove the acidity of red fruits and my kids eat them without question ....
INGREDIENTS:
- 200 gr. 1 package of toasted buiscuits
- 50 gr. butter
- 250 gr. plain yogurt
- 200 gr. cream cheese, spreadable.
- 2 tablespoons brown sugar
- 1 tablespoon of white sugar
- 1 teaspoon cinnamon
- Berries to taste (I used strawberries, blueberries, raspberries and currants) fresh or thawed.
PREPARATION:
Crush cookies, should not be dust grains rather thick, and add the melted butter, mix well and put into the molds that we will use. I usually use a single glass ramekins, it´s a way not to eat too much ... We cover the molds with the buiscuit mixture and put it in the fridge for it to harden.
NOTE: If you notice butter is scarce, you can always add more, I prefer to leave the amount as it is because I use small molds and not run the risk that I crumble the dessert.
Meanwhile, in a bowl, mix the yogurt, cream cheese and add a tablespoon of white sugar unti well whipped.
NOTE: My yogurt has been somewhat fluid, so I had to add an envelope of agar-agar to the mix. If you see the same thing happens, it is arranged with a little gelatin or, of course, adding more cheese.
Once we have the cheese cream smooth and perfect, fill the molds with the biscuit base we have in the fridge and back with it because we want the cream to set too.
In a pan, put your favorite fruits of the forest, brown sugar, cinnamon, and let them cook for a few minutes. We'll see a lot of broth, so let it reduce a little, turn off the heat and let it cool.
When I started making this dessert I used to slop the fruits sauce to the molds as soon as it cooled down but I discovered, that after a while the fruits would become dull and shineless, so now I slop the fruits and sauce just before serving.
To the sweet tooth, I warn you that it is not a sweet cake has little sugar as you may have noticed but it´s delicious.
Tell me what you think !!!
Bon Appetite !!!
ENGLISH VERSION:
Since I am a mother, I am greatly concerned about what my daughters eat, so I take a lot of care about their feeding and the food industry sometimes doesn´t help on that task, for that reason, I try to make everything I can at home, bread, cookies, swets, jams, preserves and yogurt (coming out pretty well). I prepare natural, plain yogurt and so I can use it both savory dishes (in Syrian cuisine is widely used as an accompaniment) and for sweet, with just a spoonful of honey and some nuts, I have a delicious dessert.
Anyway, as you have to give them fruit, milk and sometimes they resist, it occurred to me an"invention", my own version of the cheesecake.
It is very simple and I find it healthier than with the traditional jam. The base is very little biscuits and butter, the cream is almost more yogurt than cream cheese and jam, that is sustituted by fresh berries which are lightly cooked in a skillet with a little brown sugar and cinnamon, just enough to remove the acidity of red fruits and my kids eat them without question ....
INGREDIENTS:
- 200 gr. 1 package of toasted buiscuits
- 50 gr. butter
- 250 gr. plain yogurt
- 200 gr. cream cheese, spreadable.
- 2 tablespoons brown sugar
- 1 tablespoon of white sugar
- 1 teaspoon cinnamon
- Berries to taste (I used strawberries, blueberries, raspberries and currants) fresh or thawed.
PREPARATION:
Crush cookies, should not be dust grains rather thick, and add the melted butter, mix well and put into the molds that we will use. I usually use a single glass ramekins, it´s a way not to eat too much ... We cover the molds with the buiscuit mixture and put it in the fridge for it to harden.
NOTE: If you notice butter is scarce, you can always add more, I prefer to leave the amount as it is because I use small molds and not run the risk that I crumble the dessert.
Meanwhile, in a bowl, mix the yogurt, cream cheese and add a tablespoon of white sugar unti well whipped.
NOTE: My yogurt has been somewhat fluid, so I had to add an envelope of agar-agar to the mix. If you see the same thing happens, it is arranged with a little gelatin or, of course, adding more cheese.
Once we have the cheese cream smooth and perfect, fill the molds with the biscuit base we have in the fridge and back with it because we want the cream to set too.
In a pan, put your favorite fruits of the forest, brown sugar, cinnamon, and let them cook for a few minutes. We'll see a lot of broth, so let it reduce a little, turn off the heat and let it cool.
When I started making this dessert I used to slop the fruits sauce to the molds as soon as it cooled down but I discovered, that after a while the fruits would become dull and shineless, so now I slop the fruits and sauce just before serving.
To the sweet tooth, I warn you that it is not a sweet cake has little sugar as you may have noticed but it´s delicious.
Tell me what you think !!!
Bon Appetite !!!
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