Brazil

cherry tomato

Basil leaves

Garlic

Olive oil

Cottage cheese

Chickpea flour

Yeast

Ground walnuts

Light cottage cheese

Cottage

Salt, black pepper and nutmeg

Savory Fit Cupcake: Roasted Tomatoes with Basil and Cottage Cheese

MODO DE PREPARO TOMATE:
Coloque o tomate cereja cortado ao meio com folhas de manjericão, 1 dente de alho grande cortado em fatias, sal e pimenta do reino à gosto com 1 xícara de azeite num refratário e deixe por 20min no forno.

HOW TO PREPARE TOMATOES:
Place the cherry tomato cut in half with basil leaves, 1 large clove of garlic cut into slices, salt and black pepper to taste with 1 cup of olive oil in a refractory and leave for 20 minutes in the oven.

MODO DE PREPARO CUPCAKE:
2 ovos
2 colheres de tomate cereja assado com manjericão e alho em pasta (triturado)
1 xícara de queijo cottage
2 col de sopa de azeite
1/2 col de chá de pimenta do reino
Sal à gosto
4 col de sopa de farinha de grão de bico
1 col de chá de fermento
Nozes moída.

CUPCAKE PREPARATION METHOD:
2 eggs
2 tablespoons roasted cherry tomatoes with basil and garlic paste (crushed)
1 cup of cottage cheese
2 tablespoon of olive oil
1/2 tea spoon of black pepper
salt to taste
4 tbsp chickpea flour
1 teaspoon of yeast
Ground walnuts.

MODO DE PREPARO COBERTURA:
Bata num mixer, processador ou liquidificador 2 col de sopa de requeijão light, 4 col de sopa de cottage, sal, pimenta e noz moscada à gosto com fio de azeite.

COVERAGE PREPARATION METHOD:
In a mixer, food processor or blender, beat 2 tablespoons of light curd cheese, 4 tablespoons of cottage cheese, salt, pepper and nutmeg to taste with a drizzle of olive oil.

Savory Fit Cupcake: Roasted Tomatoes with Basil and Cottage Cheese

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