Mango, papaya, and pineapple goodness mixed with a hint of flaxmilk.
Serving Size 1 slice
Servings Per Container 2
Nutrients
Per Serving
Kalories 150
Fat
6.3g
Protein
10.3g
Carbs
16g
Fiber
3g
Sugars
8g
A bizarre combination, based on sifting through a thousand different recipes to devise a dessert I could make with ingredients already in my fridge. Oh, and it had to have decent macros.
I started with a single premise: I wanted to create a low-kalorie dessert with gelatin. The CONCEPT of gelatin is fantastic.
-
It is flavorless, colorless, can be mixed with almost anything[only a few fruits have to be cooked first to inactivate enzymes which prevent gelatin from setting],
-
has a texture reminiscent of cheesecake or custard,
-
contains only 25 kalories per tbsp [mixed to make a 2 cup serving],
-
the kalories it contains come entirely from protein [6g per tbsp serving].
A few of the websites I gathered recipes from touted the health benefits of consuming gelatin, specifically from grass-fed animals. I haven’t done any research to verify those claims. My interest in gelatin was purely from a kaloric, macronutrient, and texture perspective.
I have been classically conditioned to need a dessert after every meal. I had been satisfying this craving with delectable Dove mint chocolate chip swirl pieces, but my chocolate habit had become untenable. I needed a replacement dessert that had a good mouthfeel, would require chewing [thus increasing satiety, unlike liquefied fruit drinks and juices], and was as low-kalorie as possible. Gelatin fit the bill PERFECTLY, it just needed to be flavored in a low-kalorie fashion. That latter part required a little more ingenuity than I anticipated.
Most low-calorie or calorie-free concoctions that Jello sells have all kinds of atrocious ingredients- maltodextrin, disodium phosphate, fumaric acid, “artificial flavor” – a medely of food byproducts, dyes, and salt.
[For a more exhaustive list, along with information on each ingredient, check out: Label Watch]
About the Crust
The crust was a terrifying experiment, incentivized by lack of ingredients. It was bizarre, but simple, since it only had two primary ingredients- garbanzo beans and hazelnuts. Yep, you read that correctly. There’s a little sweetener and maple extract to taste, but that’s it. Just mashed beans and nuts. I was skeptical, but desperate. It was VERY pleasantly surprised.
About the Filling
I use the term “cheesecake” very loosely, since the dairy portion of my concoction isn’t really dairy. I used flaxmilk [because it's low in kalories!] primarily because it was in my fridge. I also added a little Greek yogurt to thicken up the mixture. Ultimately, the tropical fruit flavor was so overpowering that I doubt it mattered that either of those two ingredients were in there.
Bottom Line:
It was delicious enough that I ate the entire cheesecake in one sitting.
Then promptly made another one.
Tropical Fruit Gelatin "Cheesecake"
2014-03-28 04:02:05
Serves 2
A low-kalorie treat blending the flavors with tropical fruit and flaxmilk.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
For the crust
- 1/4 cup garbanzo beans
- 1 tbsp hazelnuts
- 1/2 tsp maple extract
- sweetener to taste
For the filling
- 1 tbsp [7g] unflavored gelatin
- 1 cup frozen tropical fruit medley [mango, papaya, pineapple]
- 1 cup flaxmilk
- 1/4 cup Greek yogurt
For the crust
- Add hazelnuts to blender; blend until desired texture.
- Add garbanzo beans to blender, blend until desired texture.
- In bowl [or in baking dish], mix ingredients for crust.
- Mash until reasonably level; back for 10 minutes at 375° F.
For the filling
- Microwave selected fruit until it becomes approximately the texture of jam.
- Add gelatin and mix until thoroughly combined.
- Add flaxmilk and Greek yogurt; mix until fully incorporated.
- Pour mixture over crust.
- Allow to set for 4-6 hours.
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