Low-Calorie Cottage Cheese and Poppy Seed Cake

Whisk three whole eggs and three egg whites for 5 minutes until fluffy and thick.

Mix the poppy seeds and oat bran together, add them to the eggs along with the sweetener, and stir well.

Pour the batter onto a small baking sheet and spread it out evenly.

Bake in a preheated oven at 200 degrees Celsius for 7 minutes.

Combine a glass of milk and 2 egg yolks, whisk until smooth, place over low heat, and stir constantly.

Grate the lemon zest, squeeze the lemon juice, add them to the cream while continuing to stir, and cook for 10 minutes.

Blend the fat-free cottage cheese with a hand blender, then mix in the cooked cream and sweetener. Whip until it reaches a sour-cream-like consistency.