During these hot days I honestly just want to eat something refreshing. The thing I pick up first to refresh myself is fruit. Any kind of fruit is great: peaches, pineapple, melon, kiwi, strawberry… It is just so important to me to keep my water intake high.
It has been 30 degrees here so far and honestly even being in shade it gets so freaking hot. As you all know, I do love sweet meals more than savory and so my family wanted a little refreshing dessert. I didn’t feel like making something that takes so long to cook because it is so hot, so I decided to make something new. As a base of the cheesecake recipe, I used my previous one.
But as we had a batch of pineapple I decided to use that as the topping.
The recipe is really simple and it doesn’t take long to make. Here are the ingredients for the topping as the base recipe is in the link above 🙂
Gluten-free pineapple cheesecake topping
A super delish summer treat which won't make you melt in your kitchen during the hot days 😛
- 80g pineapple
- 1 tsp guar or xanthan gum (or gelatin, but then make it by the package instructions)
- 150ml liquid egg whites
- 100ml yogurt
- 2 tbsp Natvia sugar (or coconut sugar)
Simply blend all of the ingredients in a blender and once the cheesecake is cooked for 10 minutes, add the topping above.
Bake the cheesecake on 160 degrees for another 1 hour. Once is baked, let it rest for 15 minutes in the oven
IF YOU EVER GIVE THIS RECIPE A GO, MAKE SURE TO COMMENT BELOW, OR TAG @FITWITHOUTGUILT ON YOUR POST 🙂 I WOULD LOVE TO SEE WHAT YOU HAVE CREATED!