Low-calorie cheesecake raspberry muffins

Ingredients for 1 servings:

• 2 eggs, size M
• 500 g low-fat curd cheese
• ½ pack of vanilla pudding powder
• 1 organic lemon(s), zest and juice
• 100 g xylitol (sugar substitute) (can be replaced 1:1 with sugar)
• e.g. raspberries, frozen or fresh, about 2 – 3 fruits per muffin
• 10 drops of Flavdrops (vanilla)
• 10 drops of Flavdrops (Cheesecake)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

also taste great without raspberries, about 12 muffins

Preheat the oven to 160°C fan/convection oven or 180°C top/bottom heat. Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until fluffy, then stir in the quark, custard powder, lemon zest, and about 1 teaspoon of lemon juice. Season the batter with Flavdrops to taste. Then carefully fold in the beaten egg whites. Place about 2-3 raspberries into each muffin tin and fill the tins completely with the mixture. The muffins will rise briefly during baking, but then collapse again, meaning the tins will be completely full. Bake the muffins for about 20 minutes; this varies depending on the oven. Tip: If you like, you can briefly boil frozen raspberries and serve them as a sauce. The muffins themselves are already super moist. If you don’t have or don’t like raspberries, the muffins also taste delicious as plain lemon cheesecake muffins. The recipe makes 12 muffins, each about 70 kcal.