Delicious low-calorie recipes

Separate the yolks from the eggs. Add the fruit puree, butter, a pinch of salt and sweetener to the yolks and mix.

Add the flour and baking powder and mix the dough. Place the dough in the fridge for ~20 minutes.

Beat 2 eggs with curd, vanilla, cornstarch and sweetener. Set aside.

Place the diced apples, lingonberries, and sweetener in a saucepan. Bring to a boil, slightly blend, and add the cornstarch mixed with water. Bring to the boil, stirring. Allow to cool.

Take the dough out of the fridge and place it in the tin, forming the sides. 

Place the tart base in a preheated oven at 190 °C and bake for ~10 minutes. Remove and lay the bottom layer of curd. Reduce the temperature to 175-180 °C, return to the oven and bake for ~20-25 minutes. Remove and set aside.

Spread the apple-lingonberries jam on top of the cottage cheese layer.

Whisk the two egg whites previously set aside. Whisk first into a light foam, then gradually add erythritol and a little of one of the intense sweeteners and whisk into a stiff foam.

Reduce the temperature in the oven to 160 °C. Place the beaten egg whites on the jam layer, place in the oven and bake for ~15 minutes (until the meringue is nicely browned).