Light & Fresh Strawberry and Cream Dessert | Packed with Protein & Totally Macro-friendly!
Prep 15-20 minutes
First, put 2-3 tbsp of rose petals and soak them in the water.
For the crust, mix oatmeal flour, almond flour, chia & flax seeds, yoghurt and sweetener. The batter was nice to work with and you can easily transfer and form into the mould. Press into the bottom of your mould into a thin layer.
Put into the oven at 100°C while are you making the rest of the cake.
Prepare your pudding with sweetener, add gelatine and set aside. Mix cottage cheese with a hand blender until smooth and add pudding.
Also, add rose petals and rose water too and stir together.
Put the batter at your crust and let it chill in the refrigerator or freezer until set.
Finally, decorate with fresh strawberries.
How to make
160g oatmeal flour
100g blanched almond - flour
150g low-fat Greek yoghurt
1tbsp chia seeds
1tbsp flax seeds
sweetener (I use only the Skinny Food co. 0 calorie syrups - get 10% discount HERE)
600g low-fat cottage
1 sachet unsweetened pudding - cream flavour
400ml plant milk
rose petals (optional)