Blueberry Oatcake

Servings: 1
Prep Time: 10 minutes
Cook Time: 1.5 minutes

For the cake:
½ cup (50g) organic rolled oats
2 egg whites
1 tablespoon fat free cottage cheese
1 tablespoon (10g) raw apple, peeled, cored and grated
1teaspoon baking powder
Sweetener to taste
¼ cup blueberries, divided

2FS

For cream topping:
2 tablespoons plain yoghurt
1 tablespoon fat free cottage cheese
1 teaspoon vanilla extract
Sweetener to taste

Directions:

1In a blender or with a hand held blender, blend all cake ingredients; fold in 1/8 cup blueberries.

2Lightly coat a mug with a cooking spray and pour in the cake batter. Place in the microwave and cook for 1 minute and 30 seconds. Carefully turn cake onto a plate.

3Spoon topping over the cake and garnish with the remaining 1/8 cup blueberries.

Nutrition facts per serving (215g):
calories 281 | total carbs 42g | total fat 5g | protein 18g | sodium 342mg | sugar 7g

Notes:

  • Gluten-free
  • Wheat–free
  • Low fat

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