Apple and cheese cake (diabetic)

For 16 pieces
  • 1 kg peeled and pitted apples
  • 180 g Butter
  • 4 EL lemon juice
  • 210 g flour
  • 180 g Diabetic sweetness
  • Salt
  • 250 g sour cream
  • 250 g Lean quark
  • 3 Eggs (size M)
  • 1 packet 'Vanilla flavor' pudding powder
  • grated zest of 1 untreated lemon
  • 40 g Almond flakes
  • fat
90 minutes
easy
1.
Cut the apples into quarters or eighths, depending on the size. Heat 30 g butter and lemon juice in a saucepan. Add apple pieces and cook covered for about 10 minutes. Stir in between. Let the apples cool down. Heat 150 g butter. Mix the flour, 60 g diabetic sweetness and a pinch of salt in a bowl and pour in the hot butter. With the dough hook of the hand mixer to a crumblyKnead the dough. Allow to cool and press the dough into a greased springform pan (26 cm Ø). Mix the sour cream, quark, 115 g diabetic sweetness, eggs, pudding powder and lemon zest. Drain the apples, place them in the springform pan and spread the quark mixture over them. Sprinkle with flaked almonds. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 45–50 minutes. Remove and let cool in the mold. Sprinkle with 5 g of diabetic sweetness
2.
Wait for 1 1/2 hours. / 2 1/2 BE
3.
Not a diabetic? Use 100 g of sugar for the dough, 150 g of sugar for the sour cream mixture
1 piece approx:
  • 270 kcal
  • 1130 kJ
  • 6 g protein
  • 15 g fat
  • 31 g Carbohydrates

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