No, this post isn’t sponsored by the Laughing Cow wedges! A French friend suggested I adapted one of her favorite cake recipe. The original recipe uses 3 Laughing Cow wedges, 1 cup yogurt, 1 cup milk, 1 cup sugar, 1 cup flour, 75 g butter, 3 eggs and 1 tsp baking powder. The result is a custardy pudding cake, with a dense, smooth, flan-like texture. I adapted her recipe to make it lower in fat and sugar, and I think I did a pretty good job obtaining a similar result!
Most French kids usually grow up eating Laughing Cow wedges. I sure did too. That’s definitely the most popular processed cheese in France. But even if the illustration on the left looks very cute, the ingredients used in the manufacturing process are still pretty unclear. They basically use leftover cheeses, melt them, and add emulsifiers. Furthermore, a single wedge contains 210mg of sodium, which corresponds to 9 percent of the recommended daily value of salt. That’s why I enjoy this spreadable cheese paste very occasionally, but I honestly wouldn’t make it one of my grocery staples. This cake however ended up being nutritionnally reasonable. A small piece like on the pictures I took is about 74 kcal.
Ingredients (for around 8 small pieces of cake):
– 1/2 cup low-fat quark (if you don’t have quark, you could use a mix of Total Greek Yogurt with some normal yogurt)
– 4 Laughing Cow wedges
– 1 egg
– 1/4 cup whole-wheat flour (40 g)
– 3 tbsp erythritol sweetener (or sugar. Quantity to your own taste if you’re looking for something really sweet.)
– 1/4 tsp ghee (optional – I just added it for the buttery aroma)
– 1 tsp baking powder
I mixed everything together with a handheld blender and baked the cake for around 20-25 min at 200 degrees Celsius.
Nutrition facts per piece of cake like on the picture: 74 kcal, 4.9 g protein, 7.3 g carbs, 1.1 g sugar, 2.7 g fat, 0.4 g fiber.