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Cumin cheesecakes
After the holiday, many will definitely have cumin cheese left over. You can easily eat it, you can bake it, but you can also bake salty cumin cheesecakes.
Yummy for a weekend morning!
Whisk the eggs with yogurt, salt, sweetener, and vanilla. Add flour and baking powder and knead the dough.
Peel the banana, cut it across - heat the pan a little, grease it with oil, and put the banana slices on a flat surface on the pan, raspberries between them.
Pour the dough on top, cover the pan with a lid and bake on one side for ~ 10 minutes at a very low temperature.
With the help of a plate, turn the pie to the other side and bake for another ~5 minutes.
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Finished product weight 371
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
After the holiday, many will definitely have cumin cheese left over. You can easily eat it, you can bake it, but you can also bake salty cumin cheesecakes.
The recipe is simple and can be easily varied with different stuffings.
If you have to sin a little, then on the second day you have to prepare something "easy". And a delicious tuna stew with cauliflower will fit perfectly here.
We eat pies, cakes, muffins and we lose weight and smile! Let's lose weight and joy!
