Raspberry Casserole
Eggs and yogurt provide protein, while raspberries add bright flavor and some fiber. Almond flour and stevia replace wheat flour and sugar.
Measure the raspberries (500 g), set aside 50 g for the sauce, and reserve 450 g for the mixture. Separate the egg whites from the yolks. Beat the egg yolks (200 g) with stevia (93 g) and butter (30 g).
Add greek yogurt (240 g), vanilla (1 g), almond flour (24 g), and xanthan gum (2 g), then mix.
Beat the egg whites until firm and gently fold them into the mixture. Chop and mash the raspberries (450 g), then combine them with the remaining mixture.
Pour the mixture into a dish and bake at medium heat for about 30 minutes.
Blend the raspberries (50 g) with sour cream (240 g). Pour the sauce over the finished casserole.
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