Arikose quiche with blueberries (diabetics)

Name: Arikose quiche with blueberries (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 240 g halved, pitted apricots; 170 g Blueberries; 1 package (230 g; 32 cm ø) Puff pastry (cooling shelf); 3 Eggs (size M); 60 g Diabetic sweetness; 1 package Pudding powder "Vanilla Flavor"; 500 g Schmand; 1 tablespoon (15 g) Flour; 7-10 Tbsp some diabetic sweetness; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

240 g halved, pitted apricots
170 g Blueberries
1 package (230 g; 32 cm ø) Puff pastry (cooling shelf)
3 Eggs (size M)
60 g Diabetic sweetness
1 package Pudding powder "Vanilla Flavor"
500 g Schmand
1 tablespoon (15 g) Flour
7-10 Tbsp some diabetic sweetness
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Wash the apricots and blueberries, drain well. Grease the quiche tin (28 cm Ø). Unroll puff pastry, remove baking paper. Line the tin with puff pastry. Prick several times with a fork. Pre-bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for about 10 minutes. In the meantime, whisk eggs and diabetic sweets for about 6 minutes until thick and creamy. Stir pudding powder and sour cream until smooth, fold in egg mixture. Dust apricots and blueberries with flour and fold into the cream. Pour the mixture into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 40 minutes. Remove the apricot and blueberry mixture and let it cool in the tin on a cake rack. Sprinkle with a little diabetic sweetener if desired and decorate with mint
2
You're not diabetic?
3
Replace the diabetic sweetness in the Schmandmasse with 75 g sugar. Finally, dust the cows with some icing sugar