Delicious low-calorie recipes

First, make the cherry jam - put 400 g berries with sweetener in a saucepan and bring to a boil.

Mix the cornstarch (20 g) with (50 g) water and add to the cherries. Heat and stir until the mixture thickens. Set aside to cool.

Preheat the oven to 175 -180 °C.

Bake the first sponge cake - whisk 200 g egg whites into a light foam. Add 60 g sweetener and whip everything into a stiff, thick consistency. Whip for ~2 minutes. Stir in 20 g cornstarch at the end.

Place the mixture on baking paper or a silicone mat (it should be greased with oil (~1 g) beforehand so that sponge cake can be removed). Spread the mixture to a thickness of ~1 cm.

Place in the oven and bake for ~10-12 minutes (until golden brown on top). Remove from the oven, place another baking sheet on top, turn the sponge cake upside down and carefully remove the baking paper or silicone mat from the bottom.

Repeat the same steps to bake the second and third sponge cakes.

Prepare the filling cream by mixing the culinary quark with the yoghurt, sweetener and the cooked cherries.

Assemble the cake - spread 1/3 of the prepared cream over each meringue sponge.
Enjoy your meal!