Proper nutrition is not a reason to give up your favorite desserts. You just have to cook them according to other recipes. For example, you can bake a sponge PP cake. The air dough is kneaded in coconut oil and boiling water, and the cream consists of yogurt and low-fat cottage cheese.
Ingredients
- Chicken eggs - 5 pieces
- Flour - 100 g
- Rice flour - 100 g
- Milk - 200 ml
- Water (boiling water) – 100 ml
- Coconut oil - 2 art.l.
- Stevia (liquid extract) – 1 tsp.
- Baking powder dough - 1 tsp.
- Salt - on the tip of the knife
- Yogurt - 300 g
- Cottage cheese (fat–free) - 200 g
- Stevia (liquid extract) – 1 tsp.
- Strawberries - 5 pieces
- Powdered sugar - 1 tsp.
Step-by-step cooking recipe
Mix both types of flour, baking powder and salt.
Wash the eggs, divide into whites and yolks.
Whisk the whites to a fluffy foam.
In a separate bowl, mix the yolks with milk, coconut oil and stevia.
Mix the resulting mixture with the protein mass and beat with a mixer until smooth.
Without stopping the mixer, pour in the blank of dry ingredients. Whisk everything together for 2-3 minutes.
Add boiling water and mix thoroughly.
Put the dough in a greased form and bake for 40-45 minutes at 170 degrees.
Cool the sponge cake, take it out of the mold and cut it across into two identical parts.
Mix yogurt, cottage cheese and stevia. Beat with a mixer until smooth.
Cut the strawberries into small pieces.
Put the cake on a wide plate, generously smear with cream, put pieces of strawberries on top.
Cover with a second cake and sprinkle with powdered sugar. Put the sponge PP cake in the refrigerator for 2-3 hours.
