PROTEIN Low carb low calorie mango "cheesecake"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
cookies3 serving Egg white, large 3 tsp Erythritol (trim healthy mama) (by KELLIEKLUMPP) 15 grams Corn Starch 1 tbsp Dairy Dairy milk powder - skimmed - 1 tbsp - 10.66g (by TRINIDARE) topping2 tbsp Now Psyllium Husk Powder 300 gram beleg, kaas, cottage cheese Linessa (Lidl) (by LOLA78KG) 5 serving Stevia Extract In The Raw Sugar Substitute [1 packet] 1 fruit without refuse Mangos
Start by making your "jam". Slice the mango and puree it using a blender. Add stevia and 0.5 tbsp of psyllium. Refrigerate.
Preheat oven at 150.
Meringue the egg whites. Mix milk powder, corn starch and stevia and softly mix in the meringue. Use a good non-stick parchment paper. Use a spoon to form 20 cookies.
Bake for 15 min. Open oven and allow to cool inside.
Blend cottage cheese with psyllium.
Take a 20*20 cm square pan and put half the cookies. Spread half the cottage cheese and add the remaining cookies. Top with remaining cottage cheese and mango "jam".
Refrigerate for 2 hours.
Serving Size: 8 squares
Number of Servings: 8
Recipe submitted by SparkPeople user INSEARCH4LOWCAL.
Preheat oven at 150.
Meringue the egg whites. Mix milk powder, corn starch and stevia and softly mix in the meringue. Use a good non-stick parchment paper. Use a spoon to form 20 cookies.
Bake for 15 min. Open oven and allow to cool inside.
Blend cottage cheese with psyllium.
Take a 20*20 cm square pan and put half the cookies. Spread half the cottage cheese and add the remaining cookies. Top with remaining cottage cheese and mango "jam".
Refrigerate for 2 hours.
Serving Size: 8 squares
Number of Servings: 8
Recipe submitted by SparkPeople user INSEARCH4LOWCAL.
Nutritional Info Amount Per Serving
- Calories: 74.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 21.4 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.2 g
- Protein: 7.3 g
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