Biscuit omelets with mascarpone cream
- 2 protein
- 42 g Diabetic sweetness
- 1 Pinch Salt
- 4 egg yolk
- 45 g flour
- 15 g cornstarch
- 250 g Mascarpone
-
250 g Lean quark - 4 EL lemon juice
- liquid sweetener
- 170 g Wild cranberries
- baking paper
45 minutes
lightly
- 1.
- Beat the egg white until stiff. Sprinkle in 36 g of diabetic sweetness and salt. Stir in egg yolks one at a time. Mix the flour and cornstarch, sieve onto the foam mixture and carefully fold in.
- 2.
- Line a baking sheet with baking paper and draw 4 circles (each 12 cm in diameter). Divide 2/3 of the dough into the circles. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 9-10 minutes.
- 3.
- Remove the omelets from the baking paper and immediately fold over 4 glasses. Let cool down. Make two more from the remaining mass as describedBake omelets. Mix the mascarpone, quark and lemon juice until smooth, add sweetener to taste.
- 4.
- Put the cream in a piping bag with a large star nozzle and fill the omelets with the cream. Spread the cranberries on the omelets and sprinkle with the remaining diabetic sweetness.
1 piece approx:
- 340 kcal
- 1420 kJ
- 12 g protein
- 22 g fat
- 24 g carbohydrates
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