This pie is amazing both in its simplicity and taste. It's just great!
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.
Finished product weight 851
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.
