Really light cottage cheese cakes
Yesterday I posted a photo of my afternoon snack on Twitter so today I come with the recipe.
Many people think that it’s not possible to eat pleasant food when you are on a diet but they’re wrong. I love cooking and I really enjoy transforming everyday dishes into low carb, low fat, low calories meals. It’s not as hard as you could think, sometimes you only need to change one or two ingredients. For this cake I just took low fat cottage cheese, corn starch instead of wheat flour and stevia instead of sugar and that was it. I could have replaced the whole egg with egg whites but I decided to go step by step. Next time, we’ll get rid of the yellow.
The recipe is really simple, and fast and the result is amazing.
You’ll make 3 little cakes with those quantities.
Nutritional information, per serving (1 cake)
11 g porteins – 10 g carbs – 6 g fats – 125 cals
7 oz low fat or non-fat cottage cheese (0,4 lb – 200 g)
2 full tablespoons corn starch
Stevia (as much as you wish)
Preheat the oven to 350 °F.
Combine all the ingredient and mix until smooth. Pour the batter in small pans and bake for 20 to 30 minutes. The batter must not be soupy, it has to jiggle a little, so try not to overbake it.
Take the cakes out and let them cool for 10 minutes before putting them in the fridge, at least one hour.
You can add some agave or maple syrup or a fruit sauce if you wish to, but don’t forget to count the calories.