564
Calories
37g
Protein
27g
Fat
42g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Egg - 50 g (1 pcs)
- Raspberry - 50 g (0.4 cup)
- Ricotta - 100 g
- Banana - 50 g (0.5 whole)
- Hazelnut - 10 g
- Lemon zest - 5 g (1 tsp)
- Vanilla - 0.3 g (1 pinch)
- Yogurt 2.5%, sugar-free - 100 ml (0.4 cup)
- Cottage cheese 5% - 85 g
- Oat flour - 30 g (0.2 cup)
How to make:
- Mix ricotta, cottage cheese, egg, vanilla, lemon zest, and oat flour in a blender bowl and grind until smooth
- Pour batter into silicone muffin tins (fill pan cavities 1/2 full) and microwave at about 600-700 W for 3 minutes. Let the pudding stand with the door closed for a couple of minutes and microwave it for another two minutes
- While the pudding is being prepared, blend raspberries in a blender and pour berry sauce over the pudding. Sprinkle with hazelnuts on top
