I’m having a cherry “thing” at the moment.
100g Morello cherries, drained
1 egg white
15g vanilla whey protein
½ tsp vanilla extract
1 tsp Xylitol
1 tbs skim milk
1 tbs buckwheat flour (or substitute plain flour)
Divide cherries between two small ovenproof ramekins. Place egg, egg white, vanilla, milk, and ricotta into a bowl and beat with an electric mixer for 2 minutes. Add whey and buckwheat flour and beat till well combined. Pour over the cherries. Place the ramekins in a cake tin and add boiling water to a third of the way up the sides of the ramekins. Bake at 160C for about 20 minutes or until set.
This is similar to the choc-raspberry cheesecake pudding. I just wanted to experiment with some different flavours.
100g creamed cottage cheese*
1/2 serve of chocolate whey protein (around 15g)
1/2 sachet of Jarrah Chocolatte Extreme Chocolate
1 and a half tsp dessicated coconut
45g Morello cherries, drained
Mix everything together and eat.
*You can use ricotta or half ricotta and half cottage cheese if you prefer.
Visually, this turned out a flop, but taste-wise, it was AWESOME. I need to perfect the cooking-with-real-chocolate part….
40g Morello cherries (those are the sour ones in the great big jars, that come from Czechoslavakia. Or Poland. Or somewhere)
170g tub of Dairy Farmers Thick & Creamy Light Cherry Cheesecake yoghurt
2 tsp dessicated coconut
20g chocolate whey
1/2 tsp cocoa
20g Lindt 85% chocolate
2 egg whites
Beat the egg whites till stiff and set aside. In one bowl, place half the yoghurt, half the coconut and the cherries. In a second bowl, mix together the rest of the yoghurt and coconut with the whey and cocoa. Melt the chocolate and stir through the yoghurt/whey mixture. Carefully fold in the egg whites – do this before the chocolate starts to cool and the mixture thickens.
Cook the souffle omelette in the usual way. Use plenty of cooking spray – mine stuck and that really spoiled the effect. *pouts*
Turn out onto a plate and top with the yoghurt/cherry mix before folding over, omelette-style. You can serve with more cherries, and some grated chocolate and extra coconut if you like.
Using these quantities, I came up with: