Delicious low-calorie recipes

Separate the yolks from the eggs. Add the mango puree, coconut oil, a pinch of salt, and sweetener and mix.

Add flour mixed with baking powder to the mixture. Knead the dough and put it in the refrigerator for ~20 minutes.

Beat 2 eggs with 150g skimmed milk curd, cornstarch and sweetener. Set aside.

Place the cherries and sweetener in a saucepan. Heat 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 in a preheated oven at 190 °C and bake for ~10 minutes, remove.

Reduces the temperature to 175-180 °C. Place a layer of curd on the bottom of the tart, and return it to the oven and bake for ~20-25 minutes. Remove and set aside.

Beat the two remaining egg whites to a light foam, then gradually add the erythritol and a little of the intense sweetener and beat to a stiff froth.

Reduce the oven temperature to 160 °C. Place the cherry jam on top of the curd and the meringue on top.