Delicious low-calorie recipes

Separate the egg whites from the eggs. (yolks are placed on the cream).

Mix the dry ingredients - 20g rice flour, 20g cornstarch and 15g protein.

Start whipping egg whites, to which is added 7g of lemon juice and 1g of salt. When the light foam has formed, add the powdered erythritol and whipped egg whites to a stiff foam.

Add the flour, starch and protein to the egg whites, stirring carefully in 3 passes.

Put the whipped mass in a pastry bag (cut the tip about 1 cm wide) and squeeze cookies of the same length, ~ 7-8 cm long, ~ 2 cm apart.

First fry 30 g of dry milk until golden and grind it in a coffee grinder.

Add 300g milk, 20g cornstarch, 30g fried dry milk, sweeten as needed and heat with a pastry brush until the mass begins to thicken. Cool.

Add 250g of fresh Ricotta cheese to the cooled cream. Mix with a spoon, don't sleep!