~ 3 Servings ~ Time 30 min  ~ Preheat oven 150C ~ 3 Days in the fridge ~

Ingredients

  • 2 large eggs

  • 120 gr raspberries fresh

  • 60 gr cream cheese

  • 1/2 tbsp coconut nectar

  • 1/4 tsp vanilla powder

Steps

  1. Preheat the oven @ 15oC.

  2. Separate yolks and whites.

  3. Whip stiff the white.

  4. Mix the yolk with the cream cheese vanilla powder and coconut nectar.

  5. Incorporate the white in the yolk mix.

  6. Pour in 3 tartelette dishes and add 40 gr of raspberries per dish.

  7. Cook 10 min at 150C or ‘till golden.

Nutritional data