John Myers
Ingredients for 1 servings:
- 1 can kidney beans
- 1 m.-large banana(s), ripe
- 30 g cocoa powder
- 50 ml low-fat milk
- 1 m.-sized eggs
- 1 tsp baking powder
- 500 g low-fat curd cheese
- 6 sheets of gelatin
- 4 Oreo cookies
- n. B. Sweetener
- n. B. Vanilla flavor
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes
low in carbohydrates, high in protein
For the batter, drain the kidney beans well and rinse with water. Cut the banana into small pieces and place them in a bowl with the kidney beans, cocoa powder, milk, egg, and baking powder. Puree the mixture with a hand blender and sweeten to taste. Pour half of the batter into a round baking dish, spread the other half onto a small baking sheet, and bake at 150°C for about 20-25 minutes. For the filling, mix the low-fat quark with the vanilla extract and sweetener until smooth. Crumble two of the Oreo cookies and mix into the quark. Soften the gelatin in cold water. Set the batter aside in the baking dish. Crush the other half of the batter from the baking sheet into small crumbs. Now add the remaining two Oreo cookies and crumble them as well. Boil the gelatin in water according to the instructions and then mix it directly into the quark. Spread the quark on the bottom of the baking pan and sprinkle the remaining baked dough crumbs over the quark. Refrigerate for at least two hours. A healthy, protein-rich cake without the guilt.
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