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Ingredients:
Cake base

• 3 cups "GO LEAN CHRUNCH" cereals
• 1/2 cup melted butter 
• 1/4 cup Graham cookie crumbs

Cake

• 750g Kunik cheese from "Fromagerie du Domaine de Courbal" or a fresh local cream cheese.
• 2 cups sugar
• 135g powder sugar
• Zests of 2 limes
• 1 bottle (700 ml) carrot juice
• 3 eggs
• 1 cup flour
• 3 parsnips finely diced
• 100g white chocolate chips

Methods:
Cake base

• Grossly chop cereals in a culinary robot, add Graham cookie crumbs and melted butter.
• Fill and compress the mix in the bottom of a cake mould.
• Cook until golden, about 15 minutes.

Cake

• Poach the parsnip dices in a syrup composed of 1/2 water and 1/2 sugar. Drain properly.
• In a pan, reduce carrot juice and sugar until you obtain 200 ml.
• Add cheese, powder sugar, lime zests and mix with an electric beater.
• Delicately fold in flour, parsnip and white chocolate chips with a rubber spatula.
• Top the cereal crust previously prepared and cook at 300 degrees until the middle is firm (+/- 40 minutes). Be careful to not overcook. Cake is tastier creamy than very firm.

Comments:

• Serve with a white cheese sorbet available at "Delices des Nations" in Sherbrooke and a couple of caramelized walnut.

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