Poppyseed Cheesecake (Diabetic)
- 125 ml low-fat milk
- 100
g ground poppy seeds - some splashes + 2 teaspoons of liquid sweetener
- grated zest of 1/2 untreated lemon
- 1 Knife tip Cinnamon
- 120 g Diabetic sweetness
- pulp of 1 vanilla pod
- 10 Eggs (size M)
- 2 kg Lean quark
- 3 Parcel 'Vanilla flavor' pudding powder
- fat
75 minutes
light
- 1.
- Bring the milk to the boil and take it off the stove. Stir in the poppy seeds, a few dashes of sweetener, lemon zest and cinnamon and let soak for about 10 minutes. Separate eggs in the meantime. Mix egg yolk, vanilla pulp, 100 g diabetic sweetener and 2 teaspoons sweetener until creamy. Stir in the quark and pudding powder. Beat egg white in portions with a pinch of salt each until stiff. Fold under the quark mass. Remove 6-8 tablespoons of quark mixture and mix with the poppy seed filling. Smooth out the rest of the quark mixture in a greased drip pan in the oven (32 x 37 cm). Spoonfuls of the poppy seed quark mixture onto the surface. Pull a fork through the blobs in a circle and lightly marble. Bake cakes in a preheated oven (electric stove: 175 ° C / fan oven: not suitable / gas: level 2) for 40-45 minutes. Let cool down. Dust the cake with 20 g of diabetic sweetness and cut into pieces
- 2.
- / 3/4 BE
1 piece approx.:
- 150 kcal
- 630 kJ
- 15 g protein
- 5 g fat
- 12 g carbohydrates
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