Nectarine omelets (diabetics)

Name: Nectarine omelets (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 3 Eggs (size M); 48 g Fructose; 1 pinch Salt; 50 g Flour; 50 g Cornstarch; 1 coated Tsp Baking Powder; 4 sheets white gelatine; 200 g pitted nectarine or cleaned apple; 4 TABLESPOONS Lime or lemon juice; 7-10 Tbsp liquid sweetener; 300 g Whipped cream; 5 g Diabetic sweetness; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

3 Eggs (size M)
48 g Fructose
1 pinch Salt
50 g Flour
50 g Cornstarch
1 coated Tsp Baking Powder
4 sheets white gelatine
200 g pitted nectarine or cleaned apple
4 TABLESPOONS Lime or lemon juice
7-10 Tbsp liquid sweetener
300 g Whipped cream
5 g Diabetic sweetness
baking paper

Directions

1
Separate eggs. Beat egg yolks, 2 tablespoons of lukewarm water and fructose until creamy. Beat the egg white and salt until stiff, then add to the egg yolk mixture. Mix flour, starch and baking powder, sieve over it, fold in
2
Line baking tray with baking paper. Spread the sponge cake mixture on top to form 5 squares (approx. 13x13 cm). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C/ gas: level 3) for 10-12 minutes. Remove from the baking tray immediately, fold over and allow to cool
3
Soak the gelatine. Dice the nectarine, except for a few cracks for decoration, and puree in the lime juice. Season to taste with sweetener. Squeeze the gelatine, dissolve, stir into the puree and chill
4
Whip the cream until stiff. As soon as the fruit puree begins to gel, fold in the cream. Pour the cream into a piping bag with perforated spout. Fill omelettes with it and put them in a cool place for about 1 hour. Dust with diabetic sweetener and decorate with nectarine slices
5
, 2 3/4 BE (of which 9 1/2 g fructose)