✔ wheat flour - 130 g
✔ corn flour - 50 g
✔ chicken egg - 2 pcs.
✔ butter - 20 g
✔ yogurt or sour cream - 1 tbsp.
✔ baking powder - 1 tsp.
✔ salt - pinch
✔ stevia - to your liking
✔ cherry - 300 g
✔ sour cream - 4-5 tbsp.
✔ chicken egg - 2 pcs.
✔ corn flour - 70 g
✔ lemon juice - 1 tbsp.
✔ stevia to taste
Cherry is one of my favorite fruits, so I cook with it very often. In this recipe I want to show how easy it is to bake a low calorie cherry pie. It turns out wet, juicy and has a pleasant sweet-sour taste.
Let’s start with the test. To do this, melt the butter and beat it with the eggs. Next, add backing powder, salt, stevia, 2 kinds of flour and mix. When the dough has already formed – add sour cream or natural yogurt, and mix everything well until homogeneous.
I make fermented milk products myself, with starters and milk with a fat content of 1%. In a separate post I’ll tell you how to make yogurt at home. The consistency of the yogurt is very similar to bought Greek yogurt (not sweet).
Let’s take a parchment and put the dough in there. At the edges of the mould, we make borders so that the future cherry filling does not flow out.
If the dough gets too sticky to your hands, we pour some flour on it. Pierce the dough in several places and put it in the oven for 5-7 minutes, at 180 degrees.
While the dough is in the oven, we’ll have time to prepare the filling. You can take both fresh and frozen cherries. If you want, you can make a cake from canned cherries. I had it from the freezer, so I first defrosted it and drained all the liquid. Now we mix all the ingredients of the filling. We’ll get a liquid mass at the end, which is the main ingredient of the sugar free cherry pie.
When the dough is a little baked, we take it out of the oven and pour the filling in.
And again, we put it in the oven for 30-35 minutes at 180 degrees.
Alternatively, you can put a cherry on the dough and pour the mixture without berries on top. But practice has shown that this does not affect the final taste of the cake. We take out the ready cherry pie, and put it with parchment on the grid so that it cools down a little.
A dessert cold to room temperature, hiding in the fridge for a couple of hours and, voila, everything is ready.
You can eat it right away, warm, but standing in the fridge, I like it better. The cherry pie cooked according to this recipe turns out to be tender and not clogged. And the main thing is that our cake is low-calorie, meets the healthy standards and it can be consumed on diets.
Bon appetit! Don’t starve 😋