Apricot Pudding Kitchen (diabetics)

Name: Apricot Pudding Kitchen (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 package Pudding powder "Vanilla flavour" (suitable for diabetics); 1/2 l Milk; 60 g Fructose; 240 g Flour; 1 coated Tsp Baking Powder; 200 g Low-fat curd; 1 egg (size M); 10 TABLESPOONS Oil; 7-10 Tbsp Flour; 12 Apricot halves; 25 g Apricot Jam; 30 g flaked almonds; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 package Pudding powder "Vanilla flavour" (suitable for diabetics)
1/2 l Milk
60 g Fructose
240 g Flour
1 coated Tsp Baking Powder
200 g Low-fat curd
1 egg (size M)
10 TABLESPOONS Oil
7-10 Tbsp Flour
12 Apricot halves
25 g Apricot Jam
30 g flaked almonds
baking paper

Directions

1
Mix pudding powder and 4 tablespoons of milk. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil again briefly. Leave to cool. Mix flour and baking powder. Mix quark, egg, oil and fructose.
2
Stir in half the flour mixture. Knead in the rest of the flour. Roll out the dough on a floured work surface to a rectangle (approx. 36 x 48 cm). Cut into 12 squares (12 x 12 cm). Put the pudding in the middle of the squares and place 1 apricot half on each. Wave the edges of the dough towards the middle
3
Place half of the dough pieces on a baking tray lined with baking paper. Spread half of the apricot jam on it and sprinkle half of the almonds over it. Bake in the pre-heated oven (electric: 200 ° C / gas: level 3) for 20-30 minutes. Let it cool down on a cake rack. Bake the rest of the dough in the same way