glutenfrei

Mini blueberry cheesecakes

These low-histamine mini blueberry cheesecakes are perfect for breakfast or as a snack.

This recipe is

  • vegetarian
  • Suitable for a low-histamine diet
  • gluten-free

Preparation time

25 minutes

Ingredients for 2 servings

  • 250 g quark
  • 3 egg yolks
  • 6 tablespoons of gluten-free rolled oats
  • 1 package of vanilla pudding (1)
  • 1/2 pack cream of tartar baking powder
  • 6 tablespoons maple syrup
  • 50 g blueberries
  • Icing sugar for decoration
Mini blueberry cheesecakes

preparation

  • Mix the ingredients, distribute them into muffin tins or similar containers and bake in a preheated oven at 190 degrees for about 20 minutes.
  • Let it cool briefly and enjoy.

Our HistaFood tip

For a low-fructose version, you can simply replace the maple syrup with rice syrup, the icing sugar with dextrose, and the vanilla pudding with starch and some vanilla (1).

Our recommendations

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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