I’m having a cherry “thing” at the moment.
Serves 2
100g Morello cherries, drained
1 egg white
1 egg
15g vanilla whey protein
½ tsp vanilla extract
1 tsp Xylitol
1 tbs skim milk
40g ricotta
1 tbs buckwheat flour (or substitute plain flour)
Divide cherries between two small ovenproof ramekins. Place egg, egg white, vanilla, milk, and ricotta into a bowl and beat with an electric mixer for 2 minutes. Add whey and buckwheat flour and beat till well combined. Pour over the cherries. Place the ramekins in a cake tin and add boiling water to a third of the way up the sides of the ramekins. Bake at 160C for about 20 minutes or until set.
Cals: 169
Protein 14.7g
Carbs 15.5g
Fat 5g