Fruity puff pastry slices (diabetics)

Name: Fruity puff pastry slices (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 4 discs (à 75 g) deep-frozen puff pastry; 170 g raspberries to sort; 100 g pitted nectarine; 400 ml Milk; 1 package Pudding powder "Vanilla Flavor"; 100 g Low-fat curd; 7-10 Tbsp a few drops of sweetener; 6 g Scattered sweetness; 7-10 Tbsp Melissa

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

4 discs (à 75 g) deep-frozen puff pastry
170 g raspberries to sort
100 g pitted nectarine
400 ml Milk
1 package Pudding powder "Vanilla Flavor"
100 g Low-fat curd
7-10 Tbsp a few drops of sweetener
6 g Scattered sweetness
7-10 Tbsp Melissa

Directions

1
Place the puff pastry slices next to each other and defrost. Wash raspberries if necessary and dab dry well. Wash and dice the nectarines. Place 2 puff pastry sheets on top of each other and roll out to a rectangle (approx. 20 x 30 cm). Place on a baking tray rinsed with cold water. Bake in a preheated oven (electric cooker: 200 ° C / fan oven: 175 ° C / gas: level 3) for 10-12 minutes.
2
Let them cool down. Mix 4 tablespoons of milk and pudding powder. Boil up the rest of the milk. Stir in the pudding powder and bring to the boil briefly. Let the pudding cool down a little. Stir the quark into the pudding. Season to taste with sweetener. Fold in fruit. Pour the quark mixture onto a pastry plate. Place the 2nd dough sheet on top. Dust with steusweiss.
3
Stir the quark into the pudding. Season to taste with sweetener. Fold in fruit. Pour the quark mixture onto a pastry plate. Place the 2nd dough sheet on top. Dust with steusweiss. Decorate with lemon balm. Results in about 8 pieces
4
1 3/4 BE (of which 1 g fructose)