Curd cheese lentils with cherry compote (diabetics)

Name: Curd cheese lentils with cherry compote (diabetics)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 10 g Butter or margarine; 1 pinch Salt; 7-10 Tbsp liquid sweetener; 1 Egg Yolk; 100 g Low-fat curd; 30 g Semolina; 1 TABLESPOON Oil; 1/2 glass (370 ml; separation weight 185 g) Morello cherries (pitted, with sweetener); 1/2 -1 measuring spoon vegetable binder (from locust bean gum); 7-10 Tbsp Scattered sweetness; 7-10 Tbsp Mint

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

10 g Butter or margarine
1 pinch Salt
7-10 Tbsp liquid sweetener
1 Egg Yolk
100 g Low-fat curd
30 g Semolina
1 TABLESPOON Oil
1/2 glass (370 ml; separation weight 185 g) Morello cherries (pitted, with sweetener)
1/2 -1 measuring spoon vegetable binder (from locust bean gum)
7-10 Tbsp Scattered sweetness
7-10 Tbsp Mint

Directions

1
Mix fat, salt and sweetener with the whisk of the hand mixer. Stir in egg yolk, curd and semolina one after the other. Heat the oil in a pan. Add a heaped tablespoon of the quark mixture to each pan and spread flat. Fry for 3-425 minutes on each side over medium heat. Drain the cherries.
2
Collect the juice. Sprinkle binding agent into the juice and mix well. Add the cherries and fold in. Arrange lentils and stewed cherries on a plate. Sprinkle with powdered sweetness and decorate with mint to taste and serve