This cheese cake contains less fat, but is just as delicious. Made with white cheese spread (allowed during pregnancy), it is simply divine!
For 6 persons
- 70 g caster sugar
- 3 eggs
- 25 g of butter
- 130 g white cheese spread Saint-Môret
- 50 cl of milk
- 1 teaspoon of lemon juice
- 40 g of Maïzena
Melt the butter and mix it with the milk and cheese. Add the cornflour, egg yolks and lemon juice.
Beat the egg whites and gently add to the previous mixture. Pour into silicone muffin cups and bake for 30-40 minutes in the oven at 160 ° C.
Let cool before tasting (with a red fruit coulis if you wish).