Spicy Tuna fillets Cheesecake


4 cans Fillets Tuna Spicy Porthos Vintage

200g. Cream cheese

125g. Greek yogurt

1 Lima

4g. Neutral powder gelatin

Pequilled peppers q.b.

200g. Salt water cookie

100g. butter

Milk q.s.


Drain the tuna.

Crush the wafers with the butter and a little milk to make the base.

Put the tuna, the cream cheese, the Greek yogurt, rasp and lime juice and the gelatin in the glass of the kitchen robot and grind.

In the cups put the base of wafer, then the cream of the cheesecake of Atum and at the end little bits of peach.

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