Preparation: 20 minutes
Cooking: 10 minutes
For: 2 servings
Ingredients
Pie base
Cooking: 10 minutes
For: 2 servings
Ingredients
Pie base
- 3 tablespoons of Dukan oat bran
- 2 tablespoons of powdered skim milk
- 1 tablespoon of Dukan Cocoa powder
- 1 egg
- 2 tablespoons of Splenda granulated sweetener
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Topping (no cooking involved)
Topping (no cooking involved)
- 200 g of 0% fromage frais or quark (low-fat cream cheese is also an acceptable substitute)
- 1 egg white
- 1 heaping tablespoon of Dukan Agar-agar
- 50 ml ofwater
- 2 tablespoons of Splenda granulated sweetener
- 1 teaspoon of Clementine or Naturally Orange flavouring
Preparation
For best results, prepare the day before serving and chill overnight. Preheat oven to 200°C. To prepare the pie base, mix the Dukanoats, milk, cocoa, and lightly-beaten egg together - be sure not to add the sweetener at this stage.
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Spreadthe mixture ontoa baking sheetlined with parchment paper. The pie crust should be about 1cm thick.Bake at 200°C for roughly 10 minutes (keep a close eye on thepie base to prevent it from burning). Set aside and let cool.
For the topping, soften up thefromage frais/quark/low-fat cream cheese with a fork and addsweetener and orange flavouring. Heat 50ml water, then add agar-agar.
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Bring mixture to aboil, let boil for 30 seconds, then remove from heat. Lightly beat the egg whites, add 1 teaspoon of sweetener, then continue beating until stiff peaks form. Blend the agar-agar mixture and fromage frais in with the egg whites, folding gently in order keep the egg whites light and airy.
Place the cocoa cookie base in a mixer and grind until crumbs form, then add the sweetener to the crumbs. Place a layer of crumbs at the bottom of a ramekin to form a pie base roughly 1 cm thick. Spoon the cream cheese mixture on top, and fill to the brim. Refrigerate overnight and serve very cold. Enjoy!
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