Delicious low-calorie recipes

Making sponge cake.
First, cook the pumpkin. Either sauté it in a saucepan on the stove, bake it in the oven, or cut it into pieces and microwave it for about 10 minutes. Blend it into a smooth puree and set aside to cool.

Combine all dry ingredients separately in a bowl: flour, flaxseed, cocoa, and baking powder. Mix and sift.

Whisk the eggs with vanilla, a pinch of salt, and erythritol. Whisk for about 2 minutes until the mixture expands. Add the cooled pumpkin puree and whisk again lightly.

Gradually and carefully add the dry ingredients to the egg and pumpkin mixture in two batches.

Mix the dough and pour into 2 equal tins (diameter 18 cm).

Bake in the oven at ~170 °C for ~45-50 minutes (until the dough does not stick to a wooden stick inserted into the biscuit).

Prepare cherry jam.

Place the cherries in a saucepan, add sweetener to taste, and cook, stirring, until the juice begins to separate.

Add cornstarch (15 g) and heat, stirring until the mixture begins to thicken. Boil for 2 minutes, remove from heat and set aside to cool. 

Pour water over the gelatin (15 g) and leave to swell.