Fit Cheesecake


    For the base:
    200 g “hazelnut and chocolate” granola
    100 g dates
    20 g coconut butter

    For the cream:
    900 g FAGE Total 5% yoghurt, FAGE Total 2% yoghurt, FAGE Total 0% yoghurt
    115 g Mango
    9 sheets of gelatine

    For the sauce:
    115 g Mango
    1 sheet of gelatine


  1. Remove the pits from the dates and blend them finely in the food processor together with the granola and coconut butter previously melted at room temperature.
  2. Cover a 20cm round cake tin with baking paper and pour in the mixture, pressing evenly around the edges of the tin. Leave to rest in the refrigerator for at least 1 hour.
  3. Put the sheets of gelatine in cold water until soft.
  4. Peel the mango, cut it into cubes and blend until creamy. Pour the mango cream into a small saucepan and bring it to the boil, then remove from the heat and add the gelatine. Stir until the gelatine has completely dissolved.
  5. Combine the yoghurt and half of the mango coulis in a large bowl and mix well with a spoon.
  6. Take the base from the refrigerator and pour in the mixture. Use a kitchen spatula to make the mixture flat and even. Leave to rest in the fridge for at least 2 hours.
  7. Pour the remaining half of the coulis over the cake.
  8. Keep in the fridge for about 1 hour. Remove from the fridge and serve cold.