Delicious low-calorie recipes

First, stew the pumpkin - on the stove, bake it in the oven, or cut it into pieces and put it in the microwave for ~6-10 minutes. Blend into a homogeneous puree and leave to cool.

In a bowl, combine all the dry ingredients: flour, linseed, cocoa, baking powder. Mix and sift.

Eggs are beaten with vanilla, a pinch of salt, and erythritol. Lather for ~3 minutes until the volume has increased significantly. Add the cooled pumpkin puree - and again a little whipped.

Gently fold dry ingredients into egg and pumpkin mixture in two batches. Mix the dough and pour it into the dough mold. I had two silicone molds with a diameter of 14 cm. Put in the oven at a temperature of 175 degrees and bake ~ 30-35 minutes. The biscuit is ready when you insert a wooden stick into it and the dough does not stick to it.

Cool the sponge cake and cut each in half.

Fry the powdered milk in a frying pan until it turns brown. Grind into powder using a coffee grinder or food processor.

Pour milk into a saucepan, add fried, grated milk powder, sweetener, and cook. Cover it with cling film so that the film is in contact with the mass and cool.

Add culinary curd to the cooled mass. Mix in a homogeneous cream. Put in the refrigerator to cool.

Mix all the given ingredients.