Blueberry Soufflé
Blueberries and lemon zest provide a berry aroma, cottage cheese and soft cheese form the protein base, and pistachios add fat and crunch. Stevia replaces honey without regular sugar.
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Inventory: Mixer, Oven
308
Servings: 6 (1 serving ≈ 213 gram)
Digestion time: 4 hour
Complete protein: ✔
Remove the lemon zest (5 g) and finely chop the pistachios (200 g), setting some aside for the topping.
Blend the 5% cottage cheese (300 g), soft cheese (200 g), stevia (25 g), zest, and half of the pistachios until smooth.
Whisk the whites from the egg (250 g) until firm and gently fold them into the cheese mixture.
Add the bilberry (300 g), transfer the mixture to a dish, and level it.
Bake at 170 °C for 45 minutes until set. Sprinkle the remaining pistachios on top.
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