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Cottage cheese - raspberry roll

When you want something delicious, but no eggs at home, there are only egg whites, cottage cheese, bananas and berries in the freezer. What to make of it all? Gentle curd-raspberry roulette

Cottage cheese - raspberry roll
Servings3 Serving
CategoryDifficultyEasy
Ingredients
 180 g Egg white
 125 g Skimmed milk curd
 125 g Ricotta fresh cheese (11%)
 120 g Banana
 100 g Raspberries
 50 g Rice flour
 ½ tsp. Baking powder
 Sweetener
Directions
1

Beat the banana with 30g of egg white, add flour.

2

The remaining 150g of egg whites whipped into a stiff foam.

3

Mix the banana with egg white into the egg whites and spread the mass on a baking paper or silicone mat. I recommend that you bake the baking paper a little with oil beforehand (they can be of different qualities) - so that there is a guarantee that you will be able to remove the biscuit from the paper.

4

Put in the oven at ~ 180 degrees for 12-15 minutes.

5

Remove and roll up warm, cool.

6

Boil raspberries in cream with sweetener. They are then cooled with whipped cream and fresh ricotta cheese.

7

Spread on a biscuit, roll up and place in the refrigerator. Decorate to your liking.

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Nutrition Facts

Finished product weight 629

Servings 3


1 serving contains
Calories 224.67
% Daily Value *
Total Fat 4.97g8%
Total Carbohydrate 29.1g10%
Protein 15.67g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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