Cheesecake muffins

Ingredients for 12 servings:

• 80 g sugar
• 1 tsp sweetener, liquid
• 2 eggs
• 500 g low-fat curd cheese
• 1 pack of pudding powder, vanilla
• 2 tbsp semolina
• 1 tsp lemon zest, grated
• 1 pinch of baking powder
• 1 small jar of sour cherries without sugar or other fruit
• 1 tsp fat (low-fat margarine) to grease the mold

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

for 12 pieces, suitable for WW, 2* per piece

Separate the eggs. Beat the sugar, sweetener, and egg yolks until frothy. Mix the low-fat quark with the egg yolk and sugar mixture. Combine the pudding powder, semolina, baking powder, and lemon zest in a separate bowl and gently whisk into the mixture. Beat the egg whites with a pinch of salt until stiff peaks form and slowly fold in. Grease the muffin tin with the margarine. Spoon about 1 tablespoon of batter into each well, arrange 2-3 drained sour cherries on each muffin, add another tablespoon of batter and smooth it down. Bake at 180°C fan/200°C top and bottom heat for about 25 minutes, until the muffins are nicely browned. Let cool in the tin for about 15 minutes, then transfer to a wire rack and let cool. These cheesecake muffins can be filled with any fruit you like.