Apricot Cheesecake

For 12 pieces
  • 100 g + some butter / margarine
  • 750 g Lean quark
  • 3 eggs (Gr. M)
  • 125 g + 5 g diabetic sweetness
  • 1 packet 'Vanilla flavor' pudding powder
  • 30 g Soft wheat semolina
  • 2 TL baking powder
  • 250 g pitted apricots
  • 1 EL (15 g) Apricot jam
15 minutes
easy
1.
Melt 100 g of fat and let cool down a little. Mix the quark, eggs, liquid fat 125 g sweetness, pudding powder, semolina and baking powder in a bowl until smooth
2.
Spread the quark mixture into a greased springform pan (26 cm Ø). Spread the apricots evenly on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for approx. 1 hour (cover after approx. 30 minutes if necessary). Let the cake cool down
3.
Heat the jam and brush the apricots with it. Sprinkle the cake with 5 g of sweetness
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 11 g protein
  • 14 g fat
  • 20 g carbohydrates

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