Protein-Rich Cottage Cheese Cake

A tasty protein-rich cottage cheese cake with no added sugar.

4 Servings

500 g cottage cheese (1.5% fat)

300 g vanilla quark, no added sugar

2 dl egg whites

2 tbsp fiber husk (psyllium husk)

1 tbsp chia seeds

1 dl chickpea flour

1 tsp bitter almond extract

200 g ProPud Vanilla pudding

Topping

0.5 tsp sweetener

1 dl raspberries

1 dl blueberries

500 g cottage cheese (1.5% fat)

300 g vanilla quark, no added sugar

2 dl egg whites

2 tbsp fiber husk (psyllium husk)

1 tbsp chia seeds

1 dl chickpea flour

1 tsp bitter almond extract

200 g ProPud Vanilla pudding

Topping

0.5 tsp sweetener

1 dl raspberries

1 dl blueberries

Preheat the oven to 175°C (350°F).

Mash the berries and mix with the sweetener. Place in the refrigerator.

Add all remaining ingredients (except the vanilla pudding) to a bowl and mix thoroughly with a spoon.

Pour the batter into an oven-safe dish. Cover with aluminum foil and bake in the lower part of the oven for about 1 hour.

Remove the foil and bake for another 20 minutes, until the cake has a nice golden-brown color.

Let cool slightly before serving.

Top with vanilla pudding and the mashed berries.