INGREDIENTS
125 g
Blueberries
40 g
Raisins
1 tbsp
Maple syrup
40 g
Oat flakes
40 g
Oats, ground
1
7-inch cake tin
16 g
Butter
50 g
Cream cheese, lactose-free light
50 milliliters
Milk, lactose-free
400 g
Quark or thick lactose-free yoghurt, lactose-free
5
Gelatin sheets