Rhubarb Cheesecake in a Jar
Rhubarb Cheesecake in a Jar - No bake cake in glass
Healthy, because
Even smarter
Nutritional values
The fiber from the pumpernickel keeps the rhubarb cheesecake in a jar full for a long time and flatters the intestinal flora. At the same time pushes rhubarb with plenty of vitamins C and K boosts the immune system, while calcium and phosphorus ensure strong bones.
The cheesecake in a jar also tastes good outside the rhubarb season: Replace the rhubarb with apples, pears or plums, for example.
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 409 mg | (10 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 12 ozs Rhubarb
- 3 ½ ozs naturally cloudy Apple juice
- 1 Tbsp whole cane sugar
- 1 organic lemon
- 1 Vanilla bean
- 7 ozs Pumpernickel bread
- 5 ½ ozs chopped almonds
- ½ tsp cinnamon
- 1 Tbsp honey
- 4 ½ ozs herbal cream cheese (-Alternative)
- 8 ozs Coconut-based yogurt alternative or Soy yogurt
- 6 ozs Oat cream (Oat Cuisine; vegetable cream substitute)
Kitchen utensils
Preparation steps
Clean, wash and cut the rhubarb into small pieces. Place in a saucepan with apple juice and sugar, bring to the boil and simmer over low heat for 5 minutes while stirring. Then allow to cool.
In the meantime, rinse lemon with hot water, rub dry, grate peel and squeeze out juice. Cut vanilla bean in half lengthwise and scrape out pith with a knife.
Crumble pumpernickel with hands, mix with almonds and cinnamon. Add 2 tablespoons of warm water and honey and mix thoroughly. Divide 2/3 of it among 6 glasses.
Mix cream cheese alternative, yogurt alternative, oat casein, 2 tbsp. lemon juice, 1 tsp. zest and vanilla pulp.
Also divide cream among glasses, top with rhubarb and sprinkle with remaining pumpernickel crumbs. Chill rhubarb cheesecake in glass for 30 minutes until serving.
