Forest Berry Pot Pie for Diabetics

Try this delicious cake recipe:

For the dough, heap the flour on a board and form a well in the center. In this form the fructose, a whole egg, the egg yolk, a little salt and the grating of a lemon.

Knead with the finely chopped peanut butter and butter to form a firm shortcrust pastry. Now rest the dough in a cool place for at least 120 minutes. This recipe is for two pie crusts Roll out half of the shortcrust pastry about 3 mm and line a 28 cm diameter pie dish with it. Prick the pastry with a fork and bake in a heated oven at 180 §C for 10 minutes until done.

Roll out half of the shortcrust pastry to about 3 mm and line a 28 cm diameter cake tin with it. Prick the dough with a fork and bake in the heated oven at 180 §C for 10 minutes.

For the curd mixture, mix the low-fat curd with the egg yolks, milk, a pinch of salt and the zest of a grated lemon.

Whip the egg whites with the fructose and carefully fold into the curd mixture. Finally, mix in the melted butter and the wheat powder. The curd mixture is also meant for two wild berry pies. Now sprinkle the shortcrust pastry with sweet diabetic breadcrumbs. Fill the cake tin and bake at 180 §C for about 35 minutes to finish.

For the vanilla cream, bring two thirds of the milk to the boil with the fructose and the vanilla pulp. Add the wheat powder and the egg powder to the remaining cold milk.

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