Porridge

INGREDIENTS:

• 3 tablespoons gluten-free oatmeal (30 g)
• 1 tablespoon erythritol sweetener (15 g)
• 1 teaspoon flaxseed (5 g)
• 1-1.5 dl of water
• 80 g low-fat cottage cheese
• 60 g strawberries
• 30 g blueberries
• 10 g shreds of coconut

PREPARATION:

1.) Weigh the oatmeal, erythritol, and flaxseed into a bowl and add as much water as it covers (1-1.5 dl).

2.) Set aside approx. for 5-10 minutes until the mass thickens.

3.) Add the cottage cheese and coconut shavings and mix well.

4.) Wash the strawberries thoroughly, then mash half of them with a fork and mix with the mass.

5.) We cut the other part of the strawberries into small or thin slices for the decoration (of course we can also mix this into the mass).

6.) Wash the blueberries as well, then stir in the mass and leave a few berries for the decoration.