Delicious low-calorie recipes

First, prepare the cherry filling - add 30g of water to the cherries, sweetener and boil. Add the starch, stirring, heat until the mass thickens. Set aside to cool.

Grind the sugar and erythritol into a powder.

Put 190g of egg white in a bowl, add a pinch of salt and start frothing at medium speed until the egg white has whipped lightly.

Gradually add the sugar-erythritol mixture with a spoon. When the last sugar is added, increase the power of the mixer and whisk the egg whites until it becomes shiny and supple. I froth for ~ 7 minutes (depending on the power of the mixer). At the end add / stir a teaspoon of lemon juice and cornstarch.

Put the egg whites in a pastry bag with a cap and form 6 baskets with edges - leaving a base at least 1 -1.5 cm thick at the bottom of the basket.

Put in an oven preheated to 130 degrees and bake for ~ 40 minutes (look at your stove and so that the meringue does not burn). Remove and cool completely.

Finished Ricotta cream - mix culinary curd with ricotta, sweetener and lemon juice (or lemon peel). Filled in a pastry bag with a cap.

At the bottom of the meringue baskets put cherry filling and squeeze the cream on top. Garnish with pistachios, raspberries and mint leaves.