Ingredients:

- 600 g of low-fat quark

- 50g Wahbio Pure Protein Powder

- 30 g of custard powder

- 50 ml of milk

- 2 eggs

- 50g xylitol

Preparation:

1. Preheat the oven to 180 degrees top and bottom heat.

2. Beat the eggs with the sugar until frothy.

3. Mix the vanilla pudding powder with the water and mix with the skimmed quark.

4. Carefully lift the egg mass under the quark mixture.

5. Put the dough in a pre-greased cake pan.

6. Bake for 50 minutes and then cool well.

Tip: Sprinkle the cheesecake with fresh raspberries and taste.

Nutrition facts per cake: 1026 calories, 25 g fats, 105 g carbohydrates, 135 g protein