Low-calorie mini cheesecake

Ingredients for 1 servings:

• 35 g spelt flour
• 35 g coconut flour
• 35 g butter or butter substitute
• 35 g xylitol (sugar substitute)
• 1 tsp, leveled baking powder
• 1 egg(s)
• 250 g low-fat curd cheese
• 50 g xylitol (sugar substitute)
• ½ pack of vanilla pudding powder, approx. 18.5 g
• 125 ml low-fat milk
• 1 egg(s), separated
• e.g. vanilla flavor, flavor drops or sweetener

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

from a 20 cm springform pan, approx. 4 pieces

Knead a shortcrust pastry from coconut flour, spelt flour, butter, and xylitol with egg and baking powder. Let the dough rest while you prepare the topping. For the topping, beat the egg whites until stiff. Mix the low-fat quark with the egg yolk and xylitol. Dissolve the vanilla pudding powder in the milk, add it to the quark mixture, and mix. Depending on your personal taste, you can adjust the flavor with additional vanilla flavoring, flavor drops, or sweetener. Preheat the oven to 180°C (fan oven). Spread the shortcrust pastry on the base of the 20cm springform pan and leave about 1.5 cm around the edge. I use a piece of baking paper that I cut around the base of the springform pan to help me do this, as the pastry can tend to stick a bit. Only now fold the stiffly beaten egg whites into the fairly runny quark mixture. Pour the mixture over the base. Bake the cake at 180°C (fan oven) for about 35 minutes, although this may vary depending on your oven. We like to serve this cheesecake with fresh fruit, mango slices, and/or strawberries. The whole cake, with the ingredients I used, has 920 calories, so a quarter has 230 calories, which I consider a very respectable slice.