Plum-Copenhagener

Name: Plum-Copenhagener
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 package Pudding powder "Vanilla" (for cooking; for 1/2 l milk); 5 TABLESPOONS + 200 ml milk; 7-10 Tbsp liquid sweetener; 75 g Low-fat curd, 3 tablespoons of oil; 40 g Diabetic sweetness, salt; 150 g + some flour; 1 TEASPOON Baking Powder; 200 g pitted plums; 1 TABLESPOON crushed pistachios; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1/2 package Pudding powder "Vanilla" (for cooking; for 1/2 l milk)
5 TABLESPOONS + 200 ml milk
7-10 Tbsp liquid sweetener
75 g Low-fat curd, 3 tablespoons of oil
40 g Diabetic sweetness, salt
150 g + some flour
1 TEASPOON Baking Powder
200 g pitted plums
1 TABLESPOON crushed pistachios
baking paper

Directions

1
Mix pudding powder with 2 tablespoons of milk. Bring 200 ml milk to the boil and thicken with custard powder. Season to taste with sweetener. Let the pudding cool down
2
Mix quark, oil, 3 tablespoons of milk, sweetness and 1 pinch of salt. Mix 150 g flour and baking powder. Stir in half, knead in the rest
3
Divide the dough into 6 pieces. Roll out each piece on a little flour (approx. 12 x 12 cm). Place on a baking tray covered with baking paper. Put the pudding and plums on top. Fold down the dough corners. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 15-20 minutes. Let them cool down. Sprinkle with pistachios