Lemon omelettes (diabetics)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Draw 5 circles (12 cm Ø) on 2 sheets of baking paper with a pencil. Separate the eggs. Beat the egg white with salt until stiff, then add 60 g diabetic sweetener. Fold in egg yolks one after the other. Sieve flour, starch and baking powder onto the egg mixture, fold in carefully

2. 2

   Spread half of the sponge mixture evenly on the circles of a sheet of baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven 150 °C/ gas: level 2) for about 8 minutes. Remove the sponge cake circles immediately from the baking tray, fold them over and let them cool down. Bake another 5 circles from the remaining mixture and fold over

3. 3

   Dust the outside of the omelets with the rest of diabetic sweetener. Roughly chop the chocolate and melt with the oil in a hot water bath. Pour into the freezer bag, cut off a small corner and decorate the omelettes with chocolate strips on the outside and inside. Leave to dry

4. 4

   Soak the gelatine. Grate lemon peel very finely, squeeze the fruit. Heat 75 ml juice, dissolve squeezed gelatine in it, cool. As soon as the juice starts to gel, whip cream until stiff and fold in with the peel. Season lemon cream with sweetener, fill into a piping bag with star-shaped spout and squirt into the omelettes. Keep cool for at least 1 hour before serving

5. 5

   YOU CAN EXCHANGE THESE INGREDIENTS:

6. 6

   Prepare the sponge cake mass with 100 g sugar instead of 60 g diabetic sweetness. Dust the omelettes later with 1-2 tablespoons of icing sugar. Instead of the diabetic chocolate, use dark chocolate couverture and melt without adding oil. For the lemon cream, heat the juice with about 3 tablespoons of sugar until the sugar is dissolved. Then do not season the lemon cream with sweetener

Nutrition Facts

KCAL
300 kcal

CARBS
27 g

FATS
19 g

PROTEINS
8 g