u/xen32

Hey!

This is yet another variation of the same gelatin marshmallow tech I posted before, except with applesauce instead of yogurt or blended cottage cheese. Main part of recipe is identical to yogurt cake that I posted some time ago, except you add applesauce as main 'body' instead of yogurt, and this changes both texture and flavor. And there is no baking this time, just borrowing convenient style from tiramisu and using ladyfingers as base (but base isn't really required, can just eat with a spoon from container).

Ingredients:

1. 3 Ladyfingers / Savoiardi (Optional base)

2. 100g Applesauce (I only have sweetened)

3. 10g Gelatin

4. 50g Water #1

5. 70g Water #2

6. 0.2g Salt ("pinch")

7. Any sweetener or other flavorings to taste (my applesauce is already sweetened, so I used very little sweetener)

8. 30g Water #3

9. 10g Cornstarch

10. 1g Cinnamon (for decoration)

For base I am using 3 ladyfingers cut lengthwise, so I get more area covered for same calories. Cut them, lay in rectangular cake mold or fitting container uncut side up and set aside. As I was going to leave this overnight, I did not soak them in anything (like one would do for tiramisu), they absorb and soften enough as is. If using whole uncut ladyfingers, better do soak them in... something fitting.

Bloom gelatin in 50g water for about 10 minutes, in the mean time mix starch with 30g water, and start heating 70g water with a bit of salt and sweetener and/or other flavorings. Bring it to simmer, add starch slurry while stirring and keep stirring until it fully gelatinizes, around one minute. Add this goo to bloomed gelatin and stir until gelatin is dissolved. Whip with electric whisk on high until it is white, fluffy and thick, yet still pourable. Add applesauce and whisk on low speed just until fully incorporated. Pour mixture into your mold/container and refrigerate for at least a couple of hours to fully set.

For decoration, I put wire rack over it and sprinkled with 1g cinnamon.

Done!

Macros for whole thing in picture:

249 kcal / 11g protein (8.6 collagen from gelatin) / 1g fat / 48g carbs / 1g fiber

That is all!

Hey!

Today I'd like to share this baked yogurt recipe. It is just another 'fun' way of consuming yogurt. Very easy to make: combine all ingredients and put in the oven, wait, done! And it mostly tastes like yogurt (no surprises here).

A. Baked Yogurt (342 kcal / 32g protein / 9g fat / 32g carbs / 0g fiber)

1. 360g Greek Yogurt (Mine was 2.5% fat; I'd use 400g, but yogurt I used comes in 360g package)

2. 100g Egg Whites

3. 20g Potato Starch (Cornstarch ok too)

4. 2g Vanilla Extract (To taste, or any other flavoring)

5. 2g Liquid Sweetener (To taste, any other is fine)

Put all ingredients in a bowl and mix really well until homogenous. Pour into baking dish and bake in pre-heated oven at 180C for around 35 minutes. More exact times will depend on size and type of your baking dish, I used 17cm springform lined with baking paper. You know it is done when it does not look or behave like liquid anymore! (Check before and after pics)

Let it cool down, extract and apply berry stuff if desired (or any other toppings) and let it fully set in the fridge for at least 1 hour before serving/slicing (you can eat it with a spoon too).

B. Berry Stuff (25 kcal / <1g protein and fat / 3g carbs / 1.3g fiber)

*Macros from nutritional label of frozen berries from LIDL don't add up to their stated calorie count, but whatever.

1. 50 Frozen Strawberries

2. 0.6g Guar Gum (Optional)

3. 5 Drops of Stevia (Optional, to taste, any other sweetener is fine)

4. 9 Berries From Frozen Berry Mix

This all is very optional. Defrost strawberries, mash em (I used mini food processor), add sweetener to taste and some guar gum for more thickness (sifting it in slowly while stirring will help avoid lumps). Combine well and let it chill for at least 10-15 minutes so guar gum can hydrate properly and thicken more. Spread on top of yogurt bake, add some frozen berries for extra decoration.

Macros for whole thing:

367 Kcal / 32g protein / 9g fat / 35g carbs / 1.3g fiber)

This is a lower calorie version, normally it involves around double the amount of starch and eggs (also whole eggs, not just egg whites).

You can also use plain non-greek yogurt for more creamier softer version of this, but that one is better eaten with a spoon straight out of dish it was baked in, cause it is much more delicate and difficult to extract.

That is all!

Hey!

These are the most basic sugar free meringue cookies. With how I typically use my carton egg whites, I often end up with 50g leftovers and this is just an easy way to spend them without much work.

One might argue that meringue cookies are never high effort, well, I have ancient gas oven that heats up to 160C even on lowest setting, so doing meringues there is quite a challenge that involves juggling door every five minutes. My air fryer goes as low as 80C, which eliminates this problem, downside however is very limited capacity - these 50g is about as much as I can make there in one go, and I have to make them taller than I otherwise would.

Ingredients:

1. 50g Egg Whites

2. 0.5g Cream of Tartar (kinda optional, but helpful, can use some lemon juice instead)

3. 20g Powdered Erythritol (more is better; and no, I don't to need to read 'erythritol bad' for 50th time, read sub's rules to begin with ffs)

4. 0.2 Xanthan Gum (kinda optional, but helpful)

5. 1g Vanilla Extract (or other flavoring, just nothing with fat in it)

Since this is very low effort version, ignore rules, dump everything listed into mixing bowl and whip with electric whisk until stiff peaks.

Pipe and squeeze into air fryer basket lined with parchment paper.

Just in case, I put a rack on top (see pic) to prevent paper with meringues from flying, idk if it would actually take off otherwise, but not willing to risk it.

Air fry at 90C for 1 hour and 30 minutes (keep in mind that time will depend on how you shape them).

Once finished, let them sit there for another hour, don't open or anything.

Done!

If you want to avoid slight browning, do 80C and add more time. If you want them to be more Pavlova-like with soft center, reduce cooking time by 15-20 minutes.

Macros for all:

27kcal / 5g protein / 0g fat / 1g carbs / 0g fiber

Plastic banana for scale.

That is all!

Hey!

Today I'd like share recipe for this yogurt based cake, that is a variation of cottage cheese cake I posted some time ago, slightly different here and there, but follows same logic and utilizes same techniques and tricks.

A. Cake Base (132 kcal / 4g protein / 0g fat / 28g carbs / 1g fiber)

1. 2g Instant Coffee (I use spray dried decaf)

2. 10g Granulated Erythritol Sweetener

3. 0.5 Xanthan Gum

4. 35g Water

5. 30g AP Flour

6. 6g Cornstarch

7. 2g Baking Powder

8. 0.3g Salt

9. 35g Water

10. Sweetener and other flavorings to taste (I used 1.5 ml saccharin based sweetener, no vanilla or any flavor drops this time, but do at other times)

I make quite a few variation of cake bases following this same logic (whip something and then fold in flour and bake), this one is the lowest in calories that I have, but also is trickier to make than most others and, well, it might have slight hint of coffee to it! Speaking about tricky, this time top cracked for me. Does not happen always, but happens, maybe I failed at combining properly, or temperature was not right (it is hard to control in my ancient gas oven). However, it all will be filled by filling anyway, so does not matter that much in the end.

If you want some other variations that don't involve coffee, refer to my cottage cheese cake posts. There is whipped applesauce, egg and yogurt versions in posts and/or somewhere in the comments.

So, pre-heat oven to ~170C.

Pre-mix coffee, erythritol, xanthan gum, add water, mix well and set aside. This stuff needs to hydrate a little.

In other bowl pre-mix flour, starch, baking powder, salt and any other dry things if using (sweetener/flavorings) then add water and liquid sweeteners/flavorings, mix well and set aside.

Back to coffee mixture, use electrical whisk to whip it until very stiff peaks, it should become very pale and airy. Then using spatula fold this foam into batter, goal here is to find balance between combing both well, yet not overdoing it to not deflate it. Unlike egg whites or aquafaba, coffee based whip is very unstable and time works against us.

Once done combining, transfer it to cake mold/springform and bake ASAP at around 170C for 25-30 min.

Remove it from mold and let it cool on a wire rack.

B. Jelly (23kcal / 0g protein / 0g fat / 3g carbs / 2g fiber)

1. 1.5g Agar-Agar powder

2. 150g Water

3. Sweetener, Flavor Drops, Coloring to taste (I used 6 tablets of saccharin based sweetener, 3 strawberry flavor drops and some red coloring)

4. 45g Defrosted Frozen Strawberries

Slice defrosted strawberries and put them inside same/identical cake mold as before, in a small pot/sauce pan add agar powder, sweeteners, flavor drops, coloring (I also added liquid that was left from defrosting strawberries) then add water, mix and bring to boil while stirring and then let it simmer for half a minute or so. Pour into the mold and let it set for like 30 minutes or so. If you only have one mold, this jelly layer can be done before or after cake, doesn't matter much. Once set, carefully extract it and put aside.

C. Yogurt Filling (209 kcal / 21g protein (including gelatin) / 6g fat / 18g carbs / 0g fiber)

1. 200g Plain Yogurt (Mine was 3% fat)

2. 10g Gelatin

3. 50g Water (for blooming)

4. 10g Cornstarch

5. 30g Water (for starch slurry)

6. 70g Water (for "syrup")

7. Any sweetener, flavorings, coloring etc to taste (I used 8 tablets of saccharin based sweetener, 2 flavor drops, this time it was apple flavor for no big reason)

Bloom gelatin in 50g water for about 10 minutes, separately combine starch with 30g water, then combine other 70g water with your sweeteners and flavorings (lower water accordingly if using syrups), bring this to simmer and while stirring, add starch slurry and keep stirring on low heat for around a minute. Add this goo to bloomed gelatin and stir until gelatin is dissolved. Whip with electric whisk until it is very very thick, yet pourable foam, then add yogurt and whisk on low speed for a little bit more, just until it is incorporated.

D. Assembly

Put cake base back into mold, if it is tall enough - one I used this time is not tall, so I wrapped silicone cake ring around base instead. Pour yogurt mixture over cake base, shake it bit so it is distributed more evenly, then carefully put jelly layer on top. Let fully set in the fridge for at least 2 hours, or better 3 for good measure. Carefully extract your cake from mold/ring

Done!

Macros for everything (I got 575g final output):

364 kcal / 25g protein / 7g fat / 49g carbs / 4g fiber

That is all!

Hey!

I've already shared recipe for this cottage cheese based cake before, this time I'm sharing a version with another crust, that is half the calories of other one, bringing total calorie count for entire cake from 500 kcal to 350 kcal.

And apparently this has to be said: this is a cottage cheese cake, as in a cake made with cottage cheese as a filling. This is not a "cheesecake". I thought all different ingredients and techniques would speak for themselves, but no...

A. Crust (156 kcal / 8g protein / 0g fat / 29g carbs / 1g fiber)

For the most part it is similar to what it was before, just with egg white instead of applesauce, making it more like some sort of angel food cake / sweet cloud bread.

Ingredients

1. 50g Egg Whites

2. 0.5g Cream of Tartar

3. 1g Liquid Sucralose Sweetener (can be any other, to taste)

4. 24g AP Flour

5. 12g Cornstarch

6. 3g Baking Powder

7. 10g Powdered Erythritol (preferably this, but can also be any other sweetener, won't make or brake it)

8. 0.4g Salt

9. 0.5g Xanthan Gum

Whip egg whites with cream of tartar and sweetener until stiff peaks, pre-mix the rest of dry ingredients and gently fold them in with spatula until incorporated, do not overmix to not deflate egg whites. Transfer this substance to cake mold/springform and bake in pre-heated oven for 10 minutes at 190C, then 15 more minutes at 170C. Once done, let it cool on a cooling rack.

B. Filling (197 kcal / 31g protein / 6g fat / 4g carbs)

This is essentially unchanged from last time, with main difference that this time I whipped it more, so it is more fluffy (not necessarily better or worse, just different texture, although I usually prefer denser variant more).

1. Low Fat Cottage Cheese

2. 2g Liquid Sucralose Sweetener (can be any other, to taste)

3. 0.3g Xanthan Gum

4. 10g Powdered Gelatin

5. 44g Water (for blooming)

6. 44g Water (again)

7. 8 Tablets of Sucralose Sweetener (can be any other, to taste)

8. 0.5g Cream Of Tartar

9. 4 Drops of whatever Flavoring (I used banana this time; any will do, or none at all, very optional)

10. 0.4g Cocoa Powder (for decoration)

Bloom gelatin in cold water for around 10 minutes, blend cottage cheese with sweetener and xanthan gum, then give it a good whip with electric whisk (not sure this is even useful, but why not...), set aside. Bring other water to boil together with sweetener and flavoring if using, add to bloomed gelatin and stir until dissolved, add cream of tartar and whip until stiff peaks. Add cottage cheese and whip some more, until fully incorporated. Whip for longer if fluffier texture is desired, otherwise dense and easily pourable is good as well.

Put cake crust back into same mold/springform and pour cottage cheese marshmallow mixture over it. Shake/tap/slap against the table until it is evenly distributed, then refrigerate for a couple of hours until gelatin fully sets. To extract it safely from mold, I use hair dryer to lightly warm up mold walls and unstick filling from them without tearing.

If desired, dust with cocoa powder or whatever else for decoration.

tl;dr

1. Whip egg white; fold in dry; bake

2. Whip dense jelly water; add blended cottage cheese; whip some more; pour over crust

It is for the most part sweetened raw cottage cheese, so don't expect it to taste like much else! Also I prefer the other crust I posted (one with whipped applesauce), this one is good for calories tho, just not as tender and cake-y, but it does the job.

Also this time I used cake mold that is a bit smaller in diameter compared to previous post, but cake is taller instead.

Macros for everything:

353 kcal / 39g protein / 6g fat / 34g carbs / 1g fiber

That is all!

Hey!

So, uh... this is a meal that consists mostly out of just... beans. A lot of beans: canned, frozen, jarred and also some bean flour and aquafaba from same cans beans came from.

To break it down, starting with simpler ones:

1. Steamed Green Beans

150g of frozen green beans, microwaved in container with some spice for 4 minutes.

2. Air Fried Yellow String Beans

150g of frozen yellow string beans. Defrost, pat dry, put in pre-heated oil sprayed air fryer and spray with little bit more oil. Air fry for 12 minutes at 200C, shake once halfway through. Spice afterwards.

3. Sauteed Mungbean Sprouts

180g of jarred mungbean sprouts sauteed for a couple of minutes with a bunch of spice, notably with turmeric to give them more yellow-ish color.

4. Butter Bean "Rice"

100g of canned butter beans plus some spice, put in food processor, process into a paste, heat in microwave for 1:10 minutes. Put in potato ricer, squeeze a little, scrape, squeeze a little more, scrape and keep repeating until you are out of bean mass.

5. Black Bean "Burger"

100g of canned black beans, 10g onion, fitting spice to taste. Put in food processor, pulse a couple of times until it is all chunky, eyeball and take out 2/3 of the mass, process the what's left into paste, add to the rest of black beans. Add 8g of chickpea flour, mix everything well, form a patty, brush with some oil and put in electric grill. My electric grill is a waffle maker with grill plates, which stops heating once surface is dry, so I finish it off in a pan to give it a bit nicer color (although this time I kinda failed at this since a lot was going on at the same time, it usually has prettier "sear"). For serving I used ~12g of teriyaki sauce (mostly for this burger, but some also went to other things)

Now, aquafaba stuff! Things get trickier here.

6. Aquafaba Sauce / Dip

50g aquafaba from butter bean can, bunch of spice to taste, 0.5g cream of tartar, 0.3g xanthan gum. Pre-mix dry ingredients, put everything into cup and whip with electric whisk until thick and creamy.

7. Aquafaba Chips

This was done first in advance, as these are served cold anyway.

100g aquafaba from black bean can, 1g cream of tartar, 0.4g xanthan gum, 10g chickpea flour, 7g cornstarch, 2g sugar (real sugar, not sweetener), salt and spice to taste.

Add cream of tartar to aquafaba and whip until soft peaks or stiff if possible (might be difficult, not that critical anyway), pre-mix the rest of dry ingredients and very gently fold them in with a spatula, do not overmix so it does not deflate, it is alright if there are some dry chunks still, as long as they are not huge. Scoop and put blobs with a spoon on a baking paper lined baking sheet with VERY generous spacing between them, as they will completely flatten and liquify in the process. Put into pre-heated oven for 25 minutes at 160C.

8. Aquafaba "Omelette"

Now this is the one that is kinda easy to screw up, as it can be pretty fragile.

100g aquafaba from butter bean can, 1g cream of tartar, 0.4g xanthan gum, 20g chickpea flour, 1g baking powder, salt and spice to taste. Also added 3g of salad leaves as a filling (they are inside, can't be seen in pictures).

Pre-mix cream of tartar and xanthan gum, add to aquafaba and whip until soft peaks. Add little bit of this stuff to pre-mixed dry ingredients and combine really well, then add the rest and combine well again, although still - don't overdo it, but it must be well combined into homogenous mass (not like with chips before). You should end up with thick and pourable fluffy liquid. Pour it into greased pan and cook on medium-low until top looks dry and it feels firm overall. It is VERY fragile until cooked well, so check first if flipping is possible and preferably use large fish spatula or similar. If it feels too fragile still, i.e. it spread too thin, then without flipping add any fillings on top if desired, fold just one half and cover with a lid. If it flips well, then just cook the other side and add fillings.

Each individual element is easy on it's own, except for "omelette", biggest challenge here was logistical: to time everything together and have enough space / bowls / dishes etc. I do parts of this occasionally, but had this idea of full bean dinner stuck in my head for a while...

And that is the biggest plate I have at home!

Macros for everything in picture:

569 kcal / 35g protein / 9g fat / 77g carbs / 28g fiber

And no, I don't have issues digesting beans/fiber.

That is all!

Hey!

This is yet another variant of "restriction tiramisu" with cottage cheese, of which you have probably seen a lot already... Well, this is how I do one for myself, might be not that much different, but haven't seen identical yet, so here it is!

Ingredients:

1. 4 Lady fingers

2. Espresso or strong coffee

3. 200g Low fat cottage cheese

4. 3g Instant coffee

5. 0.4g Xanthan gum

6. 0.25g Guar gum

7. Stevia drops to taste (I used 8 or so; other sweeteners okay too) and any other flavorings/vanilla extract if desired (I didn't use any this time)

8. 50g Pasteurized egg whites (a bit too much for this amount of cottage cheese tbh, but it lets me fill my container full)

9. 0.5g Cream of tartar

10. 0.25g Xanthan gum

11. Stevia drops to taste (I used 6) or powdered erythritol

12. 1g Cocoa powder

Process:

First, prepare your coffee so it can cool down while you do other stuff.

Blend cottage cheese with sweetener and flavorings until smooth, pre-mix instant coffee, xanthan and guar gums, add to cottage cheese and blend some more. Transfer to a bowl and set aside for now.

For lady fingers, we are going to cut calories quite literally: slice them in half lengthwise.

Add cream of tartar, xanthan gum and stevia to egg whites and whip with electric whisk until stiff peaks. Then also whip blended cottage cheese until it is fluffy and airy and there are no signs of instant coffee grains anymore. Add egg white meringue to whipped cottage cheese and gently fold in with spatula until incorporated (don't overdo so it does not deflate much).

Very quickly dip 4 lady fingers halves in coffee (cut side down only), and place them in your dish cut side down. Spread about half of cream on top and repeat: dip rest of lady finger halves and spread rest of cream. Dust with cocoa powder (also can be done after, but saves me some cleaning this way) and put in the fridge for around one hour.

Also works fine without egg whites, just whipped cottage cheese alone (arguably even better texture wise), but egg whites pretty much double the volume for only around 22 kcal. If you want firmer texture (as is it is very soft), you can add whipping cream stabilizer/instant pudding mix (anything modified starch based, including pure modified starch itself) in the end.

Macros for whole container in picture:

314 kcal / 30g protein / 8g fat/ 30g carbs / 2g fiber

That is all!

Hey!

Y'all very much disliked aqufaba ice cream I posted a couple of months ago (which is an absolute fire and I will die on this hill), but seeing how every other post on this sub involves egg whites, how about I offer you exact same thing as aquafaba ice cream, but with egg whites instead? So no longer vegan and for more calories, but otherwise still as awesome!

This particular version is strawberry flavored and jammed between two wafer sheets, but neither is required, you can just freeze your egg white meringue with any flavors you like and eat it with a spoon! Also recipe is easily scalable to any other amount.

Ingredients:

1. 100g Pasteurized Egg Whites

2. 0.5g Cream of Tartar (Can use couple of milliliters of lemon juice instead; can skip altogether, but helpful)

3. 0.35g Xanthan Gum (Useful, but skippable)

4. 0.45g Guar Gum (Useful, but skippable)

5. 10g Powdered Erythritol (I grind my granulated)

6. 6g Freeze-dried Strawberry Powder (or 10g erythritol instead, or even more to taste)

7. 3 Drops of Strawberry Flavor Drops (Very optional)

8. 4g Freeze-dried Sliced Strawberries (not frozen or dried) (very optional)

9. 2 Round Wafer Sheets (Or just freeze in some container instead)

Process:

Mix together xanthan, guar, erythritol and strawberry powders, set aside.

Add cream of tartar to egg whites and whip with electric whisk until soft peaks, add whatever liquid flavorings you are using (flavor drops/vanilla/stevia etc.), start whipping again and slowly add powder mix bit by bit, wait until incorporated and add more. Keep whipping until stiff peaks, then add freeze-dried berries and gently fold them in with a spatula. Put meringue on wafer sheet, distribute it somewhat evenly, put second wafer on top and lightly press until meringue reaches edges. I used cake ring to help keep it it's shape, but it is absolutely not required. Once done, put it in the freezer.

Now, timing here is the most important part, and also most unpredictable, as it depends on so many things (amount, shape, your freezer, it's load, place in that freezer and more). If you freeze it for too long, it will be just hard icy meringue 'cookie', I personally don't like this texture. Too little and it is just very cold whipped whites, which isn't a bad thing, but not what I am looking for either. My personal preference is to time until it is sort of soft-serve-ish consistency, which for me typically takes one to one and a half hours. Better check early, as if it is not enough, it is still fixable by just putting it back! Outer layer almost always becomes thin hard shell, so don't judge just by it.

The only really required ingredient in this recipe is egg whites (or, you know, you can use aqufaba instead as well...), all the rest can be adjusted/skipped/changed. So any flavors, powders, sweeteners to your liking, as long as it still whips!

Macros for whole thing in picture:

122 kcal / 12g protein / 1g fat / 14g carbs / 3g fiber

That is all!