3 point cream cake

Cooking time: 45 minutes l  Servings: 12 slices

NGREDIENTS:

FOR THE DOUGH:

• 1 cup (230 ml) buckwheat (or wheat) flour or wholemeal flour
• 2 tbsp. l. honey
• 4 tbsp. l. milk (low fat)
• 3 tbsp. l. applesauce
• pinch of cinnamon

FOR THE PUDDING:

• 500 ml milk (low fat)
• 50 g dry vanilla flavored pudding mix
• 3 tbsp. l. honey/xylitol

FOR CREAM:

• 500 g cottage cheese
• 100 g yogurt without additives
• 2 tbsp. l. honey/xylitol/stevia
• 20 g 100% gelatin
• 3 tbsp. l. hot water
• dark chocolate (optional)

INSTRUCTIONS:

1. Mix all ingredients for the dough thoroughly.
2. Place the dough in the bottom of a pie pan (size 25x25cm) lined with parchment paper.
3. Bake the dough for 25 minutes at 180 degrees Celsius.
4. Meanwhile, prepare the pudding. In a saucepan, combine the pudding mixture with the milk and sweetener of your choice.
5. Bring the mixture to a boil and stir until it thickens.
6. Pour the pudding over the baked pastry and place the pie in the refrigerator.
7. In a bowl, mix cottage cheese, yogurt and sweetener.
8. Dissolve the gelatin in hot water and add a tablespoon of curd cream to the gelatin.
9. Mix thoroughly. Then pour the gelatin mixture completely into the cream.
10. When the top of the pudding has set, spread the prepared curd cream onto the top of the cake.
11. Place the cream cake in the refrigerator for 4 hours and sprinkle the cake with dark chocolate before serving.

Enjoy your dessert

NUTRITIONAL INFORMATION / 1 SLICE

Calories 134 Kcal / sugar 0 g / Fat 1 g / protein 9 g

– WW POINT: ONLY 3