Quick recipe for cold Montignac cheesecake:
Bring milk to boil add gelatin and stir until dissolved. Allow the mixture to cool.
Beat the yolks with the fructose to a smooth pale cream. Add vanilla extract, mascarpone and milk with gelatin and mix until well combined
Pour into pots and chill in the fridge for at least 2 hours, until set.
Strawberry mousse layer:
Bring water to boil, add gelatin and stir until dissolved. Allow the mixture to cool.
Blend the strawberries, add the water with gelatine and fructose if the mixture is not sweet enough. Pour it onto the cheesecake. Decorate with fruits before serving.
You can replace strawberries (IG 25) with any fruit with low IG index. Or simply sprinkle the cheesecake with cocoa powder to get an easy version of tiramisu cheesecake ;)