Blueberry pie with cottage cheese and gelatin
Blueberries add fiber and a bright berry flavor, while the cottage cheese layer provides protein and calcium. Gelatin sets the top layer without regular sugar.
Mix almond flour (65 g), coconut flour (20 g), egg (50 g), butter (40 g), psyllium (4 g), and allulose (20 g). Press the dough into a 16 cm pan with sides and bake it at 180°C for 7 minutes.
Boil the blueberries (100 g) for 5 minutes, add cream cheese (200 g), egg (50 g), and allulose (25 g), and blend. Spread over the crust, bake at 180°C for 25 minutes, then cool.
Soak gelatin (4 g) in cold water for 5 minutes, squeeze it, and dissolve it over a water bath. Mix with cottage cheese (200 g), allulose (15 g), and vanilla, spread as the top layer, and chill for 4 hours.
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