Apricot and cheese cake (diabetic)

For 16 pieces
  • 100 g Butter
  • 250 g flour
  • 84 g diabetic sweetness
  • 3 eggs (size M)
  • 1 Pinch Salt
  • 250 g Layered cheese (20% fat)
  • 100 g + 3 tbsp whipped cream
  • 1/2 TL grated lemon peel
  • 20 g semolina
  • 750 g Lean quark
  • 1 1/2 TL liquid sweetener
  • 1 packet cream stabilizer
  • 2 (à 370 ml) Glasses of apricot osen
  • 1 packet unsweetened cake topping
  • 1/4 l Apple-fruit juice drink
  • fat
  • cling film
90 minutes
easy
1.
Knead the butter in pieces, flour, 36 g diabetic sweetness, 1 egg and salt until smooth. Cover and chill for about 30 minutes. Roll out the dough around two layers of foil (approx. 30 cm in diameter). Grease the tart pan (24 cm Ø) and line with the dough. Push up the edge. Prick the bottom several times with a fork. Separate 1 egg for the cheese mixture. Mix the egg yolk, 1 egg, 48 g diabetic sweetness, layered cheese, 3 tablespoons cream, lemon zest and semolina. Beat egg whites until stiff, fold in. Spread the mass on the floor. Bake in a preheated oven (electric oven: 200 ° C / fan: 175 ° C / gas: level 3) for 30-40 minutes. Approx. Let rest for 10 minutes in the switched off oven. Take out, let cool down. Loosen the bottom from the mold. Whip the quark, sweeten with sweetener. Whip 100 g cream until stiff, pour in the cream setting agent. Fold the cream into the quark. Spread the mixture on the floor. Approx. Chill for 30 minutes. Drain the apricots and spread on the curd mixture. Stir the cake icing powder and fruit juice drink until smooth, bring to the boil while stirring and allow to cool briefly. Spread evenly over the apricots, let set
2.
Wait for 1 hour. / 2 BE
3.
Not a diabetic? Prepare shortcrust pastry with 75 g sugar, cheese and quark cream mixture with 50 g sugar each. Cover with 1 can (850 ml) of 'normal' apricots. Use apple juice and 2 tablespoons of sugar for the topping
1 piece approx:
  • 230 kcal
  • 960 kJ
  • 12 gProtein
  • 10 g fat
  • 24 g carbohydrates

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