Raspberry trifles in cups, IT'S ELEMENTARY!

Recipe:
For biscuit:
- 2 eggs
- 35 grams of rice flour
- 10 grams of oat flour
- 25 ml of classic drinking yoghurt
- vanillin on the tip of a knife
- I have 1/2 orange zest in this recipe (you can without, you can with lemon)
- sweetener (I have Fitparad)
Separate the whites from the yolks and beat them until they peak. Mix all the other ingredients separately and carefully add the proteins. Pour the dough into a silicone mold and into the oven for 10-12 minutes at 180 gr.
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For the cream:
- 50 grams of Danone thermostatic yogurt
- 50 gr sour cream
- 100 gr soft cottage cheese Danone 5%
- 50 grams of frozen raspberries
- 1-2 scoops of fit parade (according to your taste)
Punch everything with a blender until smooth.
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We collect dessert.
We cut the biscuit cake into squares, taking into account the shape of your cups (the cakes should be smaller from below, they should be wider on top). We spread the cake on the bottom of the glass, grease the cake with cream on top, again the cake and again the cream. Decorate the top with any berry, mint, rosemary, sprinkle with coconut.