Ingredients for 1 serving
100 g zucchini
40 g 0% fat cream cheese
50 g low-fat ricotta (faisselle)
30 g Greek yogurt 0%
10 g butter (replacing the daily tablespoon of oil)
4 Dukan parmesan crackers
5 g gelatin
A few mint leaves
A tablespoon of milk.
1 tablespoon grated parmesan (tolerated, optional)
Salt, pepper
Preparation:
Soak the gelatin in cold water.
Finely chop the crackers in a blender and mix them with the melted butter. Cover a mold with plastic wrap and press the mixture into the bottom. Refrigerate for at least half an hour.
Cut the zucchini into very small cubes and sauté in a pan with a little salt. Leave to cool.
In a bowl, mix the cheeses well, add the cooled zucchini and a few chopped mint leaves, and season with salt and pepper. Heat the milk on the stove, turn off the heat, melt the drained gelatin in it, and stir it into the cheeses. Spread the cheese mixture in the mold on top of the crackers and refrigerate for at least 4 hours, then unmold using plastic wrap, remove it carefully, and place on a serving dish. Garnish to your liking and serve.
