Crust
1 package of all-purpose flour biscuit mix
1 cup (sopa) of unsweetened cocoa powder (100 g)
3 cups (sopa) of light margarine (100 g)
Filling
8 kiwis cut into pieces (or 6 bananas or 1 box of strawberries cut into slices)
White Cream
1 block of low-fat cream cheese (200 g)
1 cup of non-fat natural yogurt (200 g)
2 cups (sopa) of culinary adhesive
Dark Cream
1 bar of bitter chocolate (200 g)
1/2 xic. (cup) of skim milk
Crust
1 package of all-purpose flour biscuit mix
1 cup (sopa) of unsweetened cocoa powder (100 g)
3 cups (sopa) of light margarine (100 g)
Filling
8 kiwis cut into pieces (or 6 bananas or 1 box of strawberries cut into slices)
White Cream
1 block of low-fat cream cheese (200 g)
1 cup of non-fat natural yogurt (200 g)
2 cups (sopa) of culinary adhesive
Dark Cream
1 bar of bitter chocolate (200 g)
1/2 xic. (cup) of skim milk
Grind the biscuit in a liquidizer (or processor) and pour into a plate
Mix the cocoa and margarine to form a crumbly mixture
Press the mixture into the bottom of a removable pan with a 22 cm diameter
Bake in a medium oven (180°C) for about 15 minutes or until golden brown
Let it cool
Prepare the white cream: mix the cream cheese and yogurt with the adhesive
Place over the crust, then distribute the kiwi
Chill in the refrigerator
Prepare the dark cream: melt the chocolate with the milk in a water bath
Mix well and let it cool
Cover the cake and chill in the refrigerator for about an hour or until firm
Remove from the mold and decorate to taste.
