Apricot and almond snails with lemon icing (diabetics)

Name: Apricot and almond snails with lemon icing (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 150 g Apricots (canned); 125 g Low-fat curd; 48 g Fructose; 4 TABLESPOONS Oil; 7 TABLESPOONS Milk; 240 g Flour; 1 coated Tsp Baking Powder; 50 g chopped almonds; 1 egg (size M); 1 TABLESPOON Lemon juice; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

150 g Apricots (canned)
125 g Low-fat curd
48 g Fructose
4 TABLESPOONS Oil
7 TABLESPOONS Milk
240 g Flour
1 coated Tsp Baking Powder
50 g chopped almonds
1 egg (size M)
1 TABLESPOON Lemon juice
baking paper

Directions

1
Drain the apricots and dice finely. Mix quark, 24 g fructose, oil and 6 tablespoons of milk. Mix flour and baking powder, knead in. Roll out on a worktop sprinkled with flour (approx. 20 x 25 cm). Mix apricots and almonds.
2
Spread on the dough, leave a rim of about 4 cm on the short sides. Separate the egg. Spread the edge with egg white. Roll up the dough from the short side and cut into 8 slices. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 18 minutes. Mix the rest milk and egg yolk. Approx. 3 minutes before the end of the baking time, brush the snails with the mixture and continue baking. Let them cool down. Mix the rest fruit sugar and lemon juice until smooth.
3
Mix the rest milk and egg yolk. Approx. 3 minutes before the end of the baking time, brush the snails with the mixture and continue baking. Let them cool down. Mix the rest fruit sugar and lemon juice until smooth. Spread the snails with it. Let the icing get firm. Decorate as you like with lemon slices and lemon balm