Syrniki with a Raspberry in the Middle

Ingredients

• 2/3 cup (151 g) low-fat cottage cheese, 1%
• 1 (50 g) large egg
• 1 tbsp (12 g) granulated 1:1 sweetener
• 1/2 tsp (2.5 ml) vanilla extract
• a pinch of fine sea salt
• 1/4 cup (30 g) whole-wheat flour, divided
• 1/4 cup (31 g) raspberries
• 1 tsp (5 ml) avocado oil
• 2 tbsp (31 g) plain Greek yogurt, 0%

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Method

1. Press the cottage cheese in a sieve with a spoon for 10 minutes, until the liquid stops running. Wet curd spreads flat; pressed curd holds a berry.
2. Mash it with the egg, sweetener, vanilla and salt, then work in 3 tablespoons of the flour.
3. Shape 8 thick rounds, press a raspberry into each and seal the batter over it. Dust with the rest of the flour.
4. Heat the oil in a 10-inch (25cm) nonstick skillet over medium-low heat and cook for 4 minutes a side, untouched, until deep golden. Serve with the yogurt.