Cheesecake with Berry Fruit

Ingredients

Gelatin 25 g

Low-fat cottage cheese 300 g

Low-fat milk 200 g

Sugar to taste

Vanilla 2 g

Poppy seeds 30 g

Blueberries 50 g

Raspberries 50 g

Cinnamon 2 tsp

Lime 1

Pour 200 grams of water over the gelatin in a liter saucepan and let sit for 40 minutes. If the berries are frozen, arrange them in a single layer on a plate. They won't defrost completely in 40 minutes, but that's even better.

After 40 minutes, place the swollen gelatin over low heat and dissolve, but don't bring it to a boil. Pour the milk and cottage cheese into the saucepan with the gelatin. Add sugar, vanilla, and 20 grams of poppy seeds. Mix everything until smooth. 

You can use a round sponge cake pan with removable sides or a glass bowl. If using a glass bowl, invert it and remove the cake after it has set. To do this, moisten the bottom with water and sprinkle with the remaining poppy seeds and cinnamon.

Carefully pour the curd-milk mixture into the pan and, even more carefully, arrange the berries, distributing them evenly. Sprinkle with lime juice. The cake will set in a standard refrigerator for 3 hours.

Enjoy!