Hearty low-calorie recipes

Carrot cake with raspberry - cottage cheese cream

My first carrot cake with raspberries - cottage cheese cream. I wanted to cook it for a long time, but the time had not come. Well, it's finally done!

Carrot cake with raspberry - cottage cheese cream
Servings4 Servings
CategoryDifficultyEasy
Ingredients for Sponge cake
 1 Egg
 140 g Carrot
 120 g Milk (2%)
 70 g Flour (rice)
 70 g Dates
 30 g Walnuts
 30 g Cranberries
 20 g Butter
  tsp. Soda
Ingredients for Cream
 200 g Skimmed milk curd
 100 g Raspberries
 5 g Corn starch
 Sweetener
Preparation
1

Grate the carrots on a fine grater.

2

Beat the egg with milk and butter.

3

Walnuts chopped, add cranberries, chopped dates, carrots and flour with a fine. Mix everything.

4

Add the egg - milk mixture to the dry mixture. And puts the dough in the form.

5

Put in the oven at 170 degrees and bake for ~ 45-50 minutes. Remove and cool.

6

Boil the raspberries with sweetener. Add a teaspoon of cornstarch and stir while heating until the mass thickens. Cool.

7

Blend the curd with raspberries in a homogeneous mass.

8

The baked biscuit is cut into 3 parts.

9

Spread the cream between the layers of the biscuit. Decorate to your heart's content.

Share

Facebook
Pinterest
WhatsApp
Telegram
Twitter
OK
Email
Nutrition Facts

Finished product weight 770

Servings 4


1 serving contains
Calories 428
% Daily Value *
Total Fat 17.1g27%
Total Carbohydrate 45.1g16%
Protein 22.8g46%

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

Articles on healthy eating and lifestyle

You must register to view recipes

The weight loss challenge

They threw away the excess

You can too!

The next slimming challenge will start already on October 3, after

Days
Hours
Minutes
Seconds

The January slimming challenge will begin after

Days
Hours
Minutes
Seconds