Ingredients for Basket Dough

1 Egg

50 g Dates

60 g Skimmed milk curd

90 g Whole wheat flour

½ tsp. Baking powder

Ingredients for filling

150 g Cherries (frozen)

80 g Water

15 g Corn starch

Sweetener, vanilla

Ingredients for Cream

100 g Ricotta 11% fresh cheese (or Philadelphia 11%, or skimmed curd)

100 g Non-fat curd cream Alma (or skimmed curd - as homogeneous as possible)

Sweetener, vanilla

Directions

Curd and dates are added to the egg - all is smoothed into a homogeneous mass.

Add baking powder to the flour and add to the egg-curd-date mass.

Knead the dough and place for 20 minutes in the refrigerator.

Put the cherries in a saucepan, add sweetener and bring to a boil.

Add starch mixed with water and add cherries. Stir until the mass thickens. Cool.

Remove the dough from the fridge, divide into equal parts (I had 4 of them) and place the cake in molds to form baskets.

Put the cherry mass in baskets and put in the oven at 175 degrees for 20-25 minutes and bake ready.

Mix fresh Ricotta cream with Alma curd cream, adding sweetener and vanilla.

Put the chilled baskets on top and enjoy!

Nutrition Facts

Finished product weight 700

Servings 0

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

Baskets with cherries and fresh vanilla cream

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