Making the carb reduced cherry Monchou pie

First, start by making the crust. Crumble your favorite low carb cookies. Then melt the butter and add it to the crumbled cookies. Place 4 dessert rings on a plate lined with baking paper. Then also attach acetate foil to each dessert ring. This will help the tarts come out of the dessert rings evenly. Spread the cookie crumbs over the bottom and press firmly. Then melt the Steviala Dark Chocolate Melties and pour it over the cookie crumbs. Make sure the entire edge is well sealed, otherwise, the Monchou filling will run under the dessert ring later. Place the dessert rings in the refrigerator for at least 30 minutes.

Then mix the whipping cream until stiff, along with the Steviala Frost and vanilla extract. Now add the Monchou cream cheese to the whipped cream and mix until smooth.

Using gelatin sheets? Let them soften for 10 minutes in a bowl of cold water. Then heat two tablespoons of the Monchou mixture in a saucepan and melt the gelatin sheet in it. Let it cool and pour it while mixing it into the rest of the Monchou layer. Then divide the Monchou layer into the dessert rings and refrigerate for at least 2 hours.

Using agar-agar? Sprinkle the agar-agar in 100 ml of cold water and bring it to a gentle boil while stirring well. After a few minutes, add the Monchou mixture bit by bit. Keep stirring so that no lumps form. Then pour the mixture onto the cookie crust of the Monchou pie and let it set in the refrigerator for at least 5 hours.

Making the sugarfree cherry topping for the carb reduced cherry Monchou pie

Then we'll get started on the cherry topping. After the Monchou pie has set, you can start with this.

Using gelatin leaves? Soak them in a bowl of cold water first. Add the frozen cherries, whipping cream, Steviala Frost Cherry, Steviala Supreme Strawberry, and lemon juice to a saucepan and bring to a boil while stirring. Let this simmer. Then add the soft gelatin sheets and let them melt. Allow the cherry sauce to cool down well. Then spread it over the layer of Monchou. Put the Monchou pie back in the fridge for 2 hours.

Are you using agar-agar? Then add the frozen cherries, agar-agar, and Steviala Supreme Strawberry and bring to a boil while stirring. I lightly pressed the cherries against the edges of the saucepan with a spoon. Once it starts boiling, reduce the heat and add the tablespoons of Steviala Frost Kers. Keep stirring for a while and then turn off the heat. Let this cherry mixture cool down before pouring it over the cooled Monchou pie. This will ensure a nice smooth tart! Smooth it out evenly with a cake spatula or similar tool and let it set in the fridge for at least 2 hours.

Finally, serve the carb reduced cherry Monchou pie with a dollop of whipped cream, fresh fruit, and a drizzle of Steviala Supreme Strawberry. Enjoy!