It is an infinitely simple and delicious variation on pear and blue cheese pie. It's fantastic! I recommend you try it!
Cut the lavash into small, narrow strips.
Add egg white, cottage cheese, yoghurt and sweetener to the eggs. Whisk to combine.
Then stir in the Ricotta cream cheese (with a spoon, not a blender, so it doesn't curdle).
Finely dice the pear and blue cheese and stir into the mixture along with the lavash strips.
Pour the mixture into the tin and bake in the oven at ~175 °C for ~45-50 minutes (until the top is lightly browned).
Finished product weight 1530
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.
