Carrot and fruit cake with curd cream

The cake is cooked without sugar, flour and butter, but with the addition of dried fruits. Usefulness and flavor dessert adds blueberry cream.

for the cake:

apples (pears) 350 g
carrots 300 g
yogurt fat-free 250 g
pineapple 250 g
oatmeal 150 g
prunes without pips (dried apricots or dates) 80 g
Dried Dried Cucumber (dried cherry) 20 g
egg white 2 pcs.
cinnamon ground 1 teaspoon
baking powder 1 teaspoon

for curd cream:

cottage cheese (Valio 0.3%) 250 g
blueberry frozen (fresh) 220 g
blueberry yoghurt

To prepare the cake, pour the oatmeal flakes with yogurt, you can take low-fat with fruit taste.

Mix the mixture well, add whipped egg whites.

Grate carrots on a small grater, on a large - apples or pears, or both of them in equal proportions.

Finely chop the pineapple, add to the dough.

Sliced well-washed and dried dried fruits, dried cranberries. Add the baking powder. Stir the mixture well and put it in a baking dish.

Surface of the future pie is well leveled. Furnace cakes for 50 minutes at a temperature of 160 degrees.

For cream, whip with blueberry blender with yogurt, add the cottage cheese. Put the container in the refrigerator.

Cool the cake, put on it a cream with blueberries, put the dessert in the cold for several hours.