This healthy sour cherry and plum pie is wonderful. The crust is made with millet groats and almond flour. Millet is an ancient cereal. It is not so commonly used, which is a shame because it is terrific. It is gluten-free, easy to digest, it contains high levels of minerals and vitamins, and it is pleasant-tasting. It contains high amounts of copper, phosphorus, manganese and magnesium. I grind millet groats in a blender, but you can buy millet flour if you want to.
The filling is made of low fat cottage cheese, which is an excellent source of protein.
For the top layer, I used fresh plums and frozen sour cherries. For whole pie I used just 4 tablespoons of honey.
And the result was delicious and healthy desert. And the best part is that one piece has only 215 calories!
So if you want detailed instructions on how to make this no-guilt, healthy sour cherry and plum pie red recipe below.
- For pastry/dough
- 1 ¾ cups (about 200 grams) of ground almonds
- 1 cup (about 200 grams) of millet flour
- 2 eggs
- 2 tablespoons of honey
- 1 tablespoons of coconut oil
- Baking powder
- Filling
- 35 oz (about 1 kilo) of low fat unsalted cottage cheese
- 3.5 oz (about 100 grams) of cream cheese
- 2 eggs
- 2 tablespoons of honey
- 1 pound (about 500 grams) of plums
- ½ cup (about 100 grams) of frozen sour cherries
- In a large bowl, combine ground almonds, millet flour and baking powder. Stir in honey, 2 eggs and coconut oil. Shape into a ball.
- Divide the dough into small pieces and place them into the pie tin. Evenly press the dough into the bottom and up the sides of the pie tin. Put in the refrigerator and chill for 30 minutes.
- Place cottage cheese, cream cheese, 2 eggs, and honey into a food processor. Process until smooth and fully combined and pour into the pie crust.
- Cut plums into thin slices. Arrange plum slices in circles and fill empty spaces with sour cherries.
- Place pie in a preheated oven on 350°F (180 °C) and bake for an hour.
- Let cool completely, serve and enjoy.
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