Delicious low-calorie recipes

Pour hot water over the dried plums, if they are not already very soft, and set aside for 15 minutes.

Prepare the base - Mix the Belvita biscuits and dried plums with a blender. A sticky, moist mass will form, put it in the fridge while you prepare the other ingredients.

Prepare the apricot purée - remove the pips from the apricots, cut them into 4 pieces and place in a saucepan with a little water (~30 g) and sweetener if desired. Cook the apricots, whisk with a blender and cool.

Prepare the filling for the cherry layer - Place the cherries in a saucepan, add the sweetener and cornstarch, and boil, stirring. The mixture thickens. Set aside to cool.

Pour 200 g cold water over 40 g gelatine and set aside to swell.

Place 400 g previously prepared apricot puree, 500 g culinary curd 'White', 250 g fresh Ricotta cheese, 16 g vanilla sugar and sweetener in a bowl. Whisk everything.

Finely chop 100 g strawberries and 100 g nectarines and stir into the apricot-curd mixture.

Cut off the green part of ~360 g of beautiful strawberries of the same size and set aside.

Place the plum and biscuit mixture on the base. I used a metal ring with a diameter of 18 cm. Spread the mixture and tamp it down. Carefully remove the metal ring. Place the metal pastry ring, lined inside with an acetate sheet, around the plum and biscuit mixture.