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Cheesecake with raspberries and pumpkin
A little different than usual. I tried using pumpkin to make the cheesecake base. And you know, it's even very ok.
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I saw a picture of a beautiful green cake and wanted to make one too. The healthy one, of course.
Mix all the sponge cake ingredients with a blender and pour the batter into two bowls (I used two ceramic moulds 6 cm in diameter) and microwave for ~4 minutes. Cool and cut each sponge cake into 3 pieces.
Whip the avocado with the cream cheese, salt and garlic in a blender.
Spread the cream between the biscuits and enjoy a delicious breakfast.
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Finished product weight 496
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.
A little different than usual. I tried using pumpkin to make the cheesecake base. And you know, it's even very ok.
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