30grams ofegg whitethis is equal to the egg white of one egg
125gramspumpkin pureeI simply use a small glass of baby food with 100% pumpkin
250gramslow fat greek yoghurt
30gramscornstarch
1egg
1teaspooncinnamon
sweetener of choiceI use stevia and flavdrops, but every other sweetener works as well
1pinch ofsalt
Anleitungen
Put the cookies in a freezer bag or a small paper bag and beat them into small crumbs. Mix the cookie crumbs with the oats, light butter and the egg white to a sticky dough. Spread this dough evenly on your muffin cups and press it nice and flat on the bottom.
For the cheesecake batter, simply mix the pumpkin puree, the low-fat curd and the starch with the egg to a smooth mixture. Refine with cinnamon and a pinch of salt and add your choice of sweetness.(I always like it very sweet, so I combine a few drops of Stevia with one and a half pipettes of Flavdrops).
Spread the dough evenly on the tins and bake in a preheated convection oven at 180 degrees for about 30 minutes.
Cool down the muffins well and let them chill in the refrigerator for another hour or two.
Notizen
nutritional informations per serving (1 piece):
calories: 118 kcal
fat: 3 g
carbohydrates: 14,4 g
protein: 8 g
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