No sugar! Just oats, cream cheese and strawberries! My favorite dessert in 15 minutes!

A healthy and delicious dessert, rich in fiber, creamy and ready in minutes!

Discover a healthy and delicious version of a strawberry dessert, sugar-free and ready in just 15 minutes!

With a crunchy oat base, creamy cream cheese and fresh strawberries, this recipe is perfect for those looking for a light and tasty dessert.

Ideal for those who want to maintain a balanced diet without sacrificing flavor, it is easy to make and will win over everyone around you.

Enjoy this healthy treat and experience the perfect combination of ingredients in every bite!

Ingredients for the base dough:

• • 120 g of thick rolled oats
  • 120 g cream cheese or ricotta
  • 1 mashed banana (puree type)
  • 2 tablespoons coconut oil (if solid, melt it)
  • ½ teaspoon vanilla essence
  • 1 pinch of salt

• 1 teaspoon of baking powder (Royal type)
• 2 egg yolks

Cream for the filling:

• • 400 g cream cheese or ricotta
  • 200 g of natural yogurt or sour cream
  • 60 ml honey
  • ½ teaspoon vanilla essence
  • 3 tablespoons grated coconut

• 1 tablespoon of cornstarch (type Maizena)
• 1 tablespoon freshly squeezed lemon juice
• 2 egg whites
• Strawberries to taste

Coverage:

• • 40 g of thick rolled oats
  • 30 ml honey
  • 1 tablespoon coconut oil (if it is solid, melt it)

• 2 tablespoons grated coconut

How to prepare the base dough:

In a bowl, place the oats, cream cheese (or ricotta ) and mashed banana. Mix well until you get a homogeneous mixture.

Crack the eggs, separating the yolks from the whites. First, add the yolks to the mixture.

Add the melted coconut oil, vanilla essence, a pinch of salt, yeast and mix until the dough is well incorporated and consistent.

Grease a pan, preferably with a removable bottom, with butter and pour the dough in. Shape the dough on the bottom and sides of the pan.

Wash the strawberries well, remove the ends and cut them into thin slices, horizontally.

Cream preparation:

In a bowl, place the cream cheese (or ricotta), yogurt (or sour cream) and beat with a mixer until the mixture is smooth.

Add the honey to sweeten, the vanilla essence and the grated coconut, and mix well. Set aside.

Then, beat the egg whites in a mixer until stiff peaks form and carefully fold them into the cream. Add the cornstarch and lemon juice and mix again.

Pour the cream over the dough in the pan and spread the strawberry slices on top, overlapping.

Preparing the topping:

In a bowl, place the oats, melted coconut oil, honey and shredded coconut. Mix well. Sprinkle this mixture over the strawberries.

Place the cake in a preheated oven at 160°C and bake for approximately one hour.

After this time, remove the cake from the oven and let it cool a little. Then, unmold and serve.