Milk protein cuts low in carbohydrates
Classic milk slices and indispensable on the dessert rack. Promoted as a healthy snack in between, the original contains a lot of sugar and fat but little milk. I prefer making my own slices of milk in this healthier version.
Cutting low-carb milk
The filling of healthy low-carbohydrate variants is prepared with low-fat cheese curd and is very refreshing. This delicious chocolate biscuit is really roomy and also perfect for a delicious biscuit roulade.
Bake without gluten
I like to prepare slices of protein milk the night before, then I can pull slices through the fridge and it tastes incomparably delicious the next day. Almond flour used for dough can also be replaced with finely grated almonds. I like to make my own almond flour as a by-product of almond milk.
INGREDIENTS
Fill
INSTRUCTIONS
Chocolate sponge cake
Fill
Cutting low-carb milk
The filling of healthy low-carbohydrate variants is prepared with low-fat cheese curd and is very refreshing. This delicious chocolate biscuit is really roomy and also perfect for a delicious biscuit roulade.
Bake without gluten
I like to prepare slices of protein milk the night before, then I can pull slices through the fridge and it tastes incomparably delicious the next day. Almond flour used for dough can also be replaced with finely grated almonds. I like to make my own almond flour as a by-product of almond milk.
INGREDIENTS
- 4 eggs
- 60 g of xylitol birch sugar
- 1 pinch of salt
- 45 g of almond flour
- 15 g of coconut flour
- 30 g of cocoa
- 2 teaspoons baking powder
- 2 tablespoons of carbonated mineral water
Fill
- 180 g quarks
- 80 g Greek yogurt
- 35 g of birch xylitol sugar
- 1/4 teaspoon vanilla powder
- 1/2 teaspoon agar
- 25 g of milk
INSTRUCTIONS
Chocolate sponge cake
- Beat the eggs with a pinch of salt in a blender. When the eggs are creamy, add xylitol sugar and keep beating. The mass of the egg must be clearly lighter and roomy.
- Sift almond flour, coconut flour, cocoa, and baking powder into the egg mass and fold with a spatula. Add 2 tablespoons of mineral water and fold.
- Spread the mixture on a rectangular baking sheet covered with parchment paper and bake the biscuits at 180 degrees on the middle rail for about 10 minutes.
- Take out and carefully roll the sponge cake on the second baking paper. Carefully remove the top baking paper if it is sticky, wet it with a damp kitchen towel. Allow the chocolate biscuits to cool completely.
Fill
- Combine lean quark, Greek yogurt, xylitol, and vanilla until creamy. Add milk to the pan and cook it with agar for 1-2 minutes, stirring gently. Then stir quickly under the fields.
- Split the chocolate biscuits in the middle. Brush half of the filling. Place the second part above, press down gently. Place the pieces in the refrigerator for at least 2 hours. Then cut into small milk slices and enjoy.
This recipe is inspired by the owner of a youtube video below
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