Apple cheesecake (diabetic)

For 12 pieces
  • 250 g peeled and cleaned apples
  • 1 EL Lemon juice
  • 30 g Butter
  • 90 g Diabetic sweetness
  • 2 Eggs (size M)
  • 1 packet pudding powder 'vanilla flavor'
  • 500 g low-fat quark
  • 1 pinch Salt
  • 20 g Almond flakes
  • 30 g Apricot jam
  • flour and fat
  • Apple wedges and mint
75 minutes
light
1.
Cut the apples into pieces. Mix with lemon juice. Stir butter and diabetic sweetness until creamy. Separate eggs. Mix in the egg yolks one after the other. Stir in pudding powder and quark. Beat egg whites and salt until stiff. Fold the apple pieces first, then the egg white into the curd mixture. Grease the springform pan (26 cm Ø) and sprinkle with flour. Pour in the quark mixture and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: not suitable / gas: level 2) for about 45 minutes. Loosen the edge and leave to cool in the form on a rack. Roast the almonds in a pan until golden brown, remove and let cool down. Take the cake out of the tin and place on a plate.Beat the apricot jam until smooth. Brush the edge of the cake with it. Press the almonds to the edge. Decorate the cheesecake with apple wedges and mint
2.
1.4 BE
3.
You can exchange these ingredients: dd>
4.
Prepare the quark mixture with 125 g of sugar instead of diabetic sweetness. Instead of diabetic pudding powder, stir in normal pudding powder. Brush the edge of the cake with normal apricot jam
1 piece approx:
  • 120 kcal
  • 490 kJ
  • 7 g protein
  • 4 g fat
  • 15 g carbohydrates

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