Fit Kinder Fetta al Latte

Ingredients

• 1 egg (Separate the yolk from the white; the white is combined with the additional egg whites for whipping.)
• 100 g egg whites
• 50 g oat flour
• 20 g unsweetened cocoa powder (Bitter cocoa powder.)
• 100 ml almond beverage (Plant-based almond drink; ideally unsweetened.)
• 200 g 0% Greek yogurt (For the filling.)
• sweetener (Optional, to taste; grams and nutrition vary by product.)

Steps

1. 1

   Separate the yolk from the egg white. Add the separated white to the 100 g of additional egg whites, then whip the combined whites with a whisk or mixer until they form firm, stable peaks.

2. 2

   Place the egg yolk in a separate bowl. Add the almond beverage, oat flour, and unsweetened cocoa powder, and mix until the batter is smooth and evenly combined.

3. 3

   Add the whipped egg whites to the cocoa batter. Fold them in gently from the bottom upward with a spatula, taking care not to deflate the mixture.

4. 4

   Line a baking tray with parchment paper. Pour the batter onto the tray and spread it into an even layer.

5. 5

   Bake in a preheated fan oven at 180°C / 355°F for 15 minutes, until the sponge is set and lightly springy to the touch.

6. 6

   Remove the baked base from the oven and let it cool completely before assembling, so the yogurt filling does not soften or melt.

7. 7

   Cut the cooled base into two equal pieces. If desired, sweeten the Greek yogurt to taste, then spread the yogurt evenly over one piece of the base.

8. 8

   Place the second piece of sponge on top of the yogurt filling. Cut the assembled dessert into 4 slices.

9. 9

   Chill thoroughly and serve cold.

Notes

The creator describes this as a more balanced, filling, protein-rich version of Kinder Fetta al Latte. Keep refrigerated and serve cold. The source does not specify the baking tray dimensions or a chilling time.

Nutrition per serving

• dessert
• snack
• Italian-inspired
• high-protein
• lower-calorie
• baked
• chilled
• vegetarian