Cheesecake muffins with raspberries (diabetics)

Name: Cheesecake muffins with raspberries (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 500
Ingredients: 500 g Low-fat curd; 150 g Light cream; 144 g Diabetic sweetness; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 3 Eggs (size M); 1 package Pudding powder "Vanilla Flavor"; 20 g Semolina; 150 g Raspberries; 50 g Coconut chips; 50 g Coconut flake; 7-10 Tbsp Flour; 12 Paper sleeves

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 500

500 g Low-fat curd
150 g Light cream
144 g Diabetic sweetness
7-10 Tbsp grated peel and juice of 1 untreated lemon
3 Eggs (size M)
1 package Pudding powder "Vanilla Flavor"
20 g Semolina
150 g Raspberries
50 g Coconut chips
50 g Coconut flake
7-10 Tbsp Flour
12 Paper sleeves

Directions

1
Mix quark, crème légère, diabetic sweetness, lemon juice and zest, eggs, pudding powder and semolina. Dust the raspberries with flour, except some for decoration. Carefully fold into the quark mixture. Place a paper sleeve in each well of a muffin tin (12 wells) and fill evenly with quark mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes.
2
Remove the muffins from the oven, place them on a cake rack and let them cool down. In the meantime, roast the coconut chips in a pan without fat until golden brown. Decorate muffins with coconut chips and remaining raspberries. Sprinkle with grated coconut
3
1 hour waiting time / 1 1/2 BE