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Note: Each little cheesecake on the picture is less

then 1 serving If you don’t want to use gelatin. You can leave it out and bake the cake in the oven at 180°C – 360°F. Use 1 big springform or use 8 small forms (without a bottom / rings) Add some fruits like raspberries (see pic above) or some pineapple Add 25- 35g of coconut oil to the bottom to give it a more firm bottom and to add some extra healthy fats (mct’s) If you don’t want to use all bran plus you can leave it out and add more nuts Ingredients (1 cake = 8 servings): 750 g (3  1/2 cup) Greek yogurt (low fat)(I used Fage) 100 g (1 cup) All Bran plus 60 g (3/4 cup) nuts (I prefer pecans) 10 g (3 teaspoons) of gelatin leaves (or gelatin powder or agar agar) stevia (sweetener) Directions: Take a cake tin (spring form). Cut a piece of baking paper as the size of your cake tin Put the baking paper on the bottom, you can spray a little bit of cooking spray at the bottom so your baking paper will stick Put the all bran plus and nuts in the blender and blend Put the blended mass in the spring form cake, distribute and push it down on the bottom Until solid or if you are using small rings (without a bottom) put the blended mass in a ring and push it down on the bottom until solid. Take a little bit of water (room temperature) and put in the gelatin leaves for  +- 5minutes (until soft) Boil some water (+- 150 g ml of water). When the water boils take of the fire. Take the softened gelatin leaves, squeeze out the water • Add the gelatin leaves to the boiled water and stir Take a large bowl, add the Greek yogurt (low fat), add some sweetener (like stevia) and the water with the dissolved gelatin leaves and mix it all together Distribute the filling on to the bottom and put in the fridge for at least two hours Take of the spring form cake and divide in 8 pieces or if you are using the small rings just lift the ring up. Nutritional facts (1serving = 1/8 cake): Energy: 126 cal Protein: 12.5 g Carbohydrates: 10 g  (sugars 6 g) Fat: 4 g (saturated 0.2 g) Fiber: 4 g

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