Millet soufflé with cottage cheese

Ingredients

• 130 g Millet, dry
• 4 pcs Egg
• 170 ml Almond-coconut drink, Alpro, unsweetened
• 250 ml Water
• 250 g Cottage cheese
• 2 tsp Erythritol and Stevia, 1:4, Zero Calorie, Sugar Alternative
• 1 pcs Vanilla pod, ground
• 1 tsp Lemon peel
• 1 tbsp Unsalted butter

Method

1. Preparation:Wash the millet, then cook it in a mixture of coconut-almond milk and water until tender. When the juice has evaporated, cover and keep covered for 10 minutes.
2. Separate the eggs and whip the whites into stiff peaks. Beat the yolks with the sweetener, cottage cheese, lemon zest and the cooked millet in which the butter has been mixed. This mass is then loosened with the egg whites.
3. Bake in a buttered and greased tin in a 180°C oven for about 50 minutes.