John Myers
Ingredients for 1 servings:
- 5 tbsp flour
- 4 tbsp sugar
- 3 eggs
- 2 tbsp oil
- 1 tbsp vinegar (apple cider vinegar)
- 1 vanilla sugar
- ½ pack of baking powder
- 1 pinch of salt
- 300 g raspberries (frozen)
- 1 bag of jelly (from a packet, cherry or raspberry)
- 200 ml water
- 400 g cream cheese (0.2%)
- 75 g sugar
- 25 drops of sweetener or stevia
- 200 ml cream substitute (Leha whipped cream)
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
low-fat, suitable for WW
Mix the first eight ingredients into a batter. Pour this batter into a prepared 26cm springform pan. Bake in a preheated oven at 175°C for approx. 10-15 minutes and let cool. Place a cake ring around the base. Thaw the fruit in a sieve. Mix the jelly according to the instructions – but only with 200ml water and 75g sugar – and let it swell. Mix the cream cheese, sugar, and sweetener. Heat the jelly, dissolve it, and stir it into the cream cheese mixture. Whip the cream substitute until stiff and fold it into the cream cheese. Carefully fold in the thawed raspberries. Smooth this mixture over the base and refrigerate for approx. 2 hours until ready to serve. For 12 pieces, use 3 pieces per piece.
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