Nectarine Quark Omelettes

Name: Nectarine Quark Omelettes
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 3 Eggs (Gr. M); 24 g + 3 g diabetic sweetness; 100 g Flour; 1 coated Tsp Baking Powder; 3-4 sheets white gelatine; 200 g pitted nectarines; 2 TABLESPOONS Lemon juice; 150 g Low-fat curd; 7-10 Tbsp liquid sweetener; 100 g Whipped cream; baking paper, aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

3 Eggs (Gr. M)
24 g + 3 g diabetic sweetness
100 g Flour
1 coated Tsp Baking Powder
3-4 sheets white gelatine
200 g pitted nectarines
2 TABLESPOONS Lemon juice
150 g Low-fat curd
7-10 Tbsp liquid sweetener
100 g Whipped cream
baking paper, aluminium foil

Directions

1
line baking tray with baking paper and 5 squares
2
(à approx. 12 x 12 cm). Separate eggs. Beat the egg whites until stiff, pour in 24 g of sweetness. Fold in egg yolk. Mix flour and baking powder and fold in. Spread the mixture on the squares. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 10 minutes
3
Remove baking paper immediately. Fold the omelettes over and place rolls of aluminium foil between them. Let them cool down
4
Soak the gelatine in cold water. Cut the nectarines in half and puree them with the juice. Squeeze the gelatine, dissolve and stir in. Stir in curd cheese, sweeten with sweetener. Cool until the mass begins to gel
5
Whip cream until stiff, fold in. Pour into the omelettes. Sprinkle with 3 g sweetness. Cut remaining nectarine into slices. Decorate omelettes
6
Biscuits with fruit and quark or yoghurt are well suited for diabetics because this combination prevents the blood sugar level from rising so quickly