Cottage cheese buttercream
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Ingredient | Qty, g | ||
---|---|---|---|
Butter | |||
Erythritol | |||
Cottage cheese | |||
Cream | |||
Product release: | 285 | ||
Restore to default | |||
Add a dish to the menu |
2 | ||
2 | ||
4 | ||
2 | ||
10 |
---|
Proteins | 7.9 |
Digestible proteins | 6.3 |
Fats | 30.4 |
Net carbohydrates | 2.6 |
Calories | 266 kcal |
Indexes | |
Glycemic index | 10.5 |
Glycemic load | 0.4 |
Insulin index, II | 17.8 |
Disease inflammatory index, DII | 0.12 |
Weight loss | Detention | Set |
---|---|---|
27% | 20% | 16% |
972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid |
Nutrient | % of RDA |
---|---|
Palmitic acid (Saturated) | 100100100154?201 |
Stearic acid (Saturated) | 16212127?41 |
Alpha-linolenic acid (Omega-3) | 12171421?6 |
Allowed on diets | |
---|---|
Keto | |
Paleo | |
Mediterranean |
Beat the room temperature butter (20 g) with the sweetener (3 tsp). This will take a few minutes.
Then add the cottage cheese (100 g) and continue to beat for about two minutes, so that all the ingredients are well combined.
In a separate bowl, whip the chilled heavy cream (150 ml) to a fluffy consistency.
Gently fold the cream into the cottage cheese mixture and continue to beat for another one to two minutes.
Health benefits | |
---|---|
Boosting Immunity | |
Metabolism Boost |
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