Summary

Ingredients

• 50 g oatmeal, tender
• 80 g low-fat quark, 20% fat
• 1 egg white
• 2 tablespoon protein powder e.g. vanilla flavor
• 1 dash milk
• 70 g blueberries or raspberries
• 50 g yourt, Greek
• 1 teaspoon xylitol (sugar substitute)

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Instructions

1. For the preparation, I recommend a microwave-safe container with a lid or, optionally, a cereal bowl that is covered in the microwave.
2. First mix the oat flakes with the low-fat quark, a dash of milk and the egg white. Then add the protein powder, the taste is up to you, I prefer vanilla or chocolate flavor. Dose the milk so that the mixture is nice and creamy and not too firm.
3. Spread about half of the berries (blueberries or raspberries, fresh or frozen) evenly in the mixture and sweeten as desired, e.g., with Xucker.
4. Now place the vessel in the microwave at approx. 800 W for 4 minutes. After 4 minutes the cake should be firm.
5. It is best to remove the mug cake from the edge with a scraper and then place it on a plate. To serve, add the Greek yogurt and the remaining berries or other fruit.
6. Tip for chocolate lovers: Break through a piece of chocolate (whole milk / dark chocolate) and stick it into the fresh cake. Then the chocolate melts in the still warm cake.
7. The mug cake is perfect for a healthy, quick breakfast and can also be served with strawberries, bananas or chocolate chips and much more. m. to prepare.
8. Per serving 371.5 kcal, 44.3 g carbohydrates 25.6g EW 9.1 g FE