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Ingredients
Tortenboden
- 40 g Weizen
-
60
g Erythrit
or 60 g Xylit - ½ Vanilleschote
- 2 Eier getrennt
- 20 g Speisestärke
Quarkcreme und Fertigstellung
- 4 Limetten unbehandelt, 2 Streifen Schale (à 1 x 4 cm) dünn abgeschält, Saft von 3 Limetten ausgepresst und 1 zur Dekoration zur Seite gelegt
-
110
g Erythrit
or 110 g Xylit - 250 g fettreduzierte Sahnealternative, 19% Fett (z.B. Cremefine zum Aufschlagen)
- 250 g Magerquark
- 30 g gebrauchsfertige Gelatine, z.B. Gelatine fix oder Sofort Gelatine
- 10 g Wasser
- 1 geh. TL Speisestärke
- Nutrition
- per 1 Stück
- Calories
- 64 kcal / 269 kJ
- Protein
- 5 g
- Fat
- 2 g
- Carbohydrates
- 6 g
- Fibre
- 0.5 g
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