Delicious low-calorie recipes

Cut the lavash into thin, long strips (~ 2 mm).

Beat the eggs in a bowl, add the erythritol, cottage cheese, sweetener, and baking powder and beat with a blender.

Cut the rhubarb into small pieces.

Stir the sliced rhubarb and raspberries into the egg-curd mass.

Add the sliced lavash.

Mix everything, place in the baking tin and bake in the oven at 175 °C for ~40-45 minutes.