Light refrigerator chiskey

Materials (for 8 servings)

 For the base

125 g light butter

1 package (250 g) digestive biscuits

1/2 cup of hazelnuts.

For stuffing

1/2 kg of anthotyro

1/2 kilo yoghurt strained with 2% fat

1 vanilla capsule

4 tsp. soup honey, fluid

1 jar (250 - 300 g) jam without sugar, of your choice

Start from the base:  Melt the butter in moderate heat, taking care not to burn.

Remove and allow it to come to ambient temperature. Pour the biscuits into the blender or in a portion of the moulti and pour them into a large bowl.

Season the hazelnuts, add them to the bowl and mix.

Pour the melted butter and mix to moisten the whole mixture. We spread it on a 26cm diameter trunk that we have touched on a platter or a cake base.

We strive for it to have a solid foundation. Let the stirrup in the fridge tighten the base as we prepare the cream.

We make the cream:  Shred the anthotyro and pour it into the mixer bin.

Add yoghurt and vanilla. Beat, with the feather or wire, at moderate speed, for about 10 minutes.

Add the honey by continuing to hit for another 1 minute. Remove the straw from the refrigerator and spread the cream on the base. Let the mold in the refrigerator for at least 6 hours.

We remove the hoop. ... and spread the jam before we serve.

Variations

Instead of hazelnuts, we can use white almonds.

We can replace honey with powdered sugar.

Garnish with any sweet of the spoon you like or is at home. First, however, drain it and chop it if it is in large pieces.

Since we do not care about calories, we use butter and yogurt with full fat.