Buttermilk lentils with strawberries (diabetics)

Name: Buttermilk lentils with strawberries (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 egg (size M); 60 ml Buttermilk; 30 g Semolina; 1 pinch Salt; 2 TABLESPOONS Low-fat curd; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp liquid sweetener; 100 g cleaned strawberries; 1 tsp (3 g) Scattered sweetness; 1-2 TEASPOONS Oil; 7-10 Tbsp Mint

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 egg (size M)
60 ml Buttermilk
30 g Semolina
1 pinch Salt
2 TABLESPOONS Low-fat curd
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp liquid sweetener
100 g cleaned strawberries
1 tsp (3 g) Scattered sweetness
1-2 TEASPOONS Oil
7-10 Tbsp Mint

Directions

1
Separate the egg. Mix egg yolk with buttermilk, semolina and salt. Leave to swell for about 10 minutes. Season quark with lemon juice and sweetener. Wash and halve strawberries
2
Beat the egg white with the whisk of the hand mixer until stiff, allowing the powdered sweetness to trickle in. Fold loosely into the semolina mixture. Heat the oil. Fry 3-4 lentils from the semolina mixture until golden brown. Arrange hot lentils with strawberries and quark cream. Decorate with mint if desired.