Almond dumplings with plum compote

Name: Almond dumplings with plum compote
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 110 g washed and; 7-10 Tbsp pitted plums; 7-10 Tbsp + 3 tablespoons juice of; 1 untreated lemon; 7-10 Tbsp liquid sweetener; 1 Potato dumplings half + half in cook bag; 7-10 Tbsp Salt; 1 tsp (5 g) butter/margarine; 1 tsp (5 g) hacked; 7-10 Tbsp Almonds; 60 g Skimmed milk yoghurt; 7-10 Tbsp Cinnamon;; 7-10 Tbsp slightly rubbed; 7-10 Tbsp Lemon peel

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

110 g washed and
7-10 Tbsp pitted plums
7-10 Tbsp + 3 tablespoons juice of
1 untreated lemon
7-10 Tbsp liquid sweetener
1 Potato dumplings half + half in cook bag
7-10 Tbsp Salt
1 tsp (5 g) butter/margarine
1 tsp (5 g) hacked
7-10 Tbsp Almonds
60 g Skimmed milk yoghurt
7-10 Tbsp Cinnamon;
7-10 Tbsp slightly rubbed
7-10 Tbsp Lemon peel

Directions

1
Cut plums into slices. Bring lemon zest, lemon juice and 5-7 tablespoons of water to the boil. Steam the plums for 5-8 minutes. Remove lemon peel. Let the compote cool down and season with sweetener
2
Put potato dumplings in cold, lightly salted water, bring to the boil and cook for about 1 minute. Let it simmer in an open pot at low heat for about 15 minutes
3
In the meantime heat the fat. Roast the almonds in it until golden brown and take them out
4
Remove the dumplings from the bag. Serve with compote. Season yoghurt with sweetener and cinnamon. Put it on the compote. Sprinkle dumplings with almonds, compote with grated lemon peel