10 servings

DOUGH

120 gr oat flour

1 tsp baking powder

2 tbsp coconut oil

2 tbsp stevia or to taste

70 ml unsweetened almond milk

1 egg

FILLING

3 tbsp unflavored gelatin

8 tbsp water

300 gr cottage cheese

300 gr plain Greek yogurt, unsweetened, fat-free

7 tbsp stevia powder or to taste

400 gr puree raspberries 

50 gr fresh raspberries for garnish

mint leaves

Preheat the oven to 350º F. Grease a round springform pan about 20 cm in diameter with a little coconut oil or line the base with baking paper.

In a bowl add the flour, baking powder and stevia. Add the coconut oil, almond milk and the egg, mix well.

Transfer the dough to the mold. Bake for about 7-9 minutes. Remove from oven and set aside.

Place the gelatin in a small pot, add the water and heat until melted. Let cool.

In a bowl place the cottage cheese and yogurt. Beat with an immersion blender to integrate well.

Add the stevia and raspberries and continue beating until well combined. Pour gelatin and stir to integrate. Pour this preparation over the dough and refrigerate for a few hours or until firm.

When serving, transfer the dessert to a large plate. Garnish with fresh raspberries and mint leaves.

Per serving 100 gr

Cal: 140.4.      P: 9 F: 5.2.       Cb: 16.5