混ぜるだけ！粉なし【かぼちゃと水切りヨーグルトのチーズケーキ風】Pumpkin and Yogurt Cake/小麦粉なし米粉なし/お砂糖なし/低糖質

混ぜるだけ！粉なし【かぼちゃと水切りヨーグルトのチーズケーキ風】Pumpkin and Yogurt Cake/小麦粉なし米粉なし/お砂糖なし/低糖質

Hello! This is Misuzu. Today I would like to introduce you to pumpkin and yogurt cakes made without sugar, flour and rice flour. It is a cheesecake style that uses drained yogurt instead of cream cheese. Low sugar without flour. Click here for materials. Add 30-40g of sugar to make it sweeter. Mix pumpkin, yogurt and cream in equal amounts. The same is true when using cream cheese instead of yogurt. You can also use soybean powder, okara powder, coconut powder, etc. instead of almond powder. In that case, it absorbs more water than almond powder, so add less. Add about 30 ml to 45 ml after watching the situation. You can also make it by using wheat flour, rice flour, or cornstarch instead of almond powder. That will make the cake a firmer and more stable dough. Let’s explain how to make it. First, let’s make drained yogurt. Spread thick paper on the colander. This step is not necessary when using Greek yogurt. If you use Greek yogurt, it will be a delicious cake because the water is drained well. If you make it yourself, add a pinch of salt so that the water drains well. Put it in the paper. Put water in a container with a lid and put it on it. Let’s keep it in the refrigerator overnight. If you are in a hurry, please take a look at the situation from the interest rate . Let’s cut the pumpkin 1/4 pumpkin, 400g. Cut it to a suitable size. Put it in a thick small pot. Arrange them so that they do not overlap with the skin down. This uses 18cm of staub pot. Add a pinch of salt and 50 ml of water, cover and heat. Reduce to medium heat. When the steam rises, reduce the heat to very low and boil for 7 to 8 minutes. Please adjust the heating time according to the size of the pumpkin. In the meantime, spread the oven sheet on the mold. I am using a 15 cm round shape with no bottom tray. You can also use the type that can be taken there. When using a cake mold with a removable bottom, lay a bowl underneath to prevent water from entering during the water bath. Cut the oven sheet long. First, take the bottom part. Draw a line to fit the bottom and cut it with a kitchen scissors. Use the remaining part to remove the sides. Cut 1 cm longer than the side. Fold the bottom side 1 cm. Make diagonal cuts to curve the sheet well. Make another one in the same way. Make a diagonal cut in the same way and lay it in the mold. Spread the sides and then add the bottom dough. This completes the laying. Let’s take out the yogurt. Leave it overnight and remove it when the water runs out. One pack of yogurt (400-450g) weighs 150-160g. The water that comes out is whey. You can divide it with carbonated water and drink it, or use it as water for bread preparation. It won’t last long, so use it up early. Take out the pumpkin. Let’s remove the skin. You can use it with the skin on. When used with skin, the finished orange color becomes dull. Leave about 2 slices for decoration. Put the rest in a bowl. Crush while hot. Strain to smooth. If it’s a hassle, you don’t have to do it. Place the strainer in a large bowl, add the pumpkin and strain. Weigh in this state. This time, 400g of pumpkin weighs 200g. Use the same 160gg as drained yogurt. Drained yogurt also weighs 160 grams. Boil water. Pour hot water into the oven tray and bake in the oven. Let’s boil water in the kettle. Put the tray in the oven and preheat it to 170 degrees. Mix. Just mix all the ingredients. You can also make it by putting everything in a mixer and stirring. I have trouble washing the mixer, so I mix it with a hand mixer. First, mix the yogurt and pumpkin well. If you want to add sugar, add it here and mix it together. When mixed evenly, add fresh cream. Pour in the cream in 3 portions and mix each time. If you make it with a mixer, don’t worry, mix it all at once. Fresh cream is made from animals. On the way, mix while cleaning the bottom and sides with a rubber spatula. Add eggs and mix. You can also add beaten eggs. Add almond powder and mix. When all is in, the dough is ready. Also, when using cream cheese instead of drained yogurt, mix it well first and soften the cream cheese to prevent it from becoming lumpy. Pour the finished dough into a mold. Bleed the air. Pour hot water into the oven tray and bake in the oven at 170 degrees for 10 minutes, then lower to 160 degrees and bake for 1 hour. Take it out when it is cooked. Since it does not contain flour, it will wither when it cools even if it swells. This cake is quite fluffy and soft, so it’s easy to crumble. Leave it to cool completely. Cover with a bowl to prevent it from drying and let it cool. When it cools, remove it from the mold, place it on a plate, wrap it in plastic wrap, and put it in the refrigerator. Leave it for 1-2 days and the whole will become familiar. It’s delicious the next day, but it will become more familiar if you leave it for two days. With this feeling, this time it became a little distorted. Please cut it to your favorite size. Freshly baked is easy to crumble, but if you cool it well, it will be easier to cut. Now, whisk the cream for decoration. Since it is only applied from above, make it hard enough to scoop with a spoon. Whisk 50 ml of fresh cream with a bar mix. Place the cake on a plate and the cream in the middle. If you want to sweeten it, add sugar and whisk. Top with pumpkin for decoration and add mint. That’s it. Thank you for watching until the end. Today, I introduced the cheesecake style of pumpkin and yogurt made without sugar, flour, and rice flour. Since there is no sugar, the sweetness of the pumpkin used will greatly affect the finish. Please give me a sweet and delicious pumpkin. Also, the taste of drained yogurt varies depending on the manufacturer you use, so please find your favorite yogurt. Using Greek yogurt saves you the trouble of making drained yogurt, and it gives you a tightly concentrated flavor. I will write a detailed recipe on my blog. I would be grateful if you could see that as well. In the past video, we introduced cheesecake using pumpkin and cream cheese. I’ll put a link in the summary section. It has a low sugar content, so you can eat it without feeling guilty. See you again. If you want to make it, please subscribe to our channel and give it a high rating. This channel has recipes without sugar mirin. The detailed recipe is written on the blog. I would be grateful if you could come and see it again. I also do Twitter, Instagram, TikTok and so on. Please take a look at this as well. See you again.

【混ぜるだけ粉なし】かぼちゃと水切りヨーグルトのチーズケーキ風/Pumpkin and Yogurt Cake/小麦粉なし米粉なし/お砂糖なし/低糖質

こんにちは！みすずです
今日は、低糖質チーズケーキです
水切りヨーグルトをクリームチーズ代わりに使ってあっさりした仕上がりのチーズケーキ風ヨーグルトケーキ。
潰した南瓜を加え、お砂糖不使用でも野菜で甘いケーキです

ヨーグルト使用なのでクリームチーズの独特なクセが一切なく、食べやすいですよ

水切りヨーグルトを作る代わりに市販の「ギリシャヨーグルト」でも作れます


▶︎詳しいレシピはブログへ
https://www.misublog.com/entry/kabocya_yogurt

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【こちらもどうぞ】

☆クリームチーズを使って
「低糖質仕様」南瓜のチーズケーキ
https://www.youtube.com/watch?v=qRd9yzlMCzM


☆卵を泡立てて作る低糖質チーズケーキ(材料4つ)


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【関連動画】

食べてしまったら病みつきになる!ヨーグルトベイクドチーズケーキ | Baked Yogurt Cheesecake
https://www.youtube.com/watch?v=yleTWn828nM


材料費たったの160円！『ヨーグルトスフレチーズケーキ』Yogurt souffle cheesecake
https://www.youtube.com/watch?v=O2PC2_SKUXM


【罪悪感なし】低糖質なのに「濃厚チーズケーキ」の作り方
https://www.youtube.com/watch?v=ySlM5HmOc74


【糖質制限】低糖質で濃厚なチーズケーキの作り方【ダイエット中におすすめ】


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#かぼちゃ #水切りヨーグルト #低糖質チーズケーキ