Potato dumplings with plum compote

Name: Potato dumplings with plum compote
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 untreated lemon; 250 g Plums; 1 Potato dumplings half + half (in cook bag); 1/2 TABLESPOON chopped almonds; 5 g Butter or margarine; 50 g Skimmed milk yoghurt; 7-10 Tbsp liquid sweetener; 7-10 Tbsp ground cinnamon

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 untreated lemon
250 g Plums
1 Potato dumplings half + half (in cook bag)
1/2 TABLESPOON chopped almonds
5 g Butter or margarine
50 g Skimmed milk yoghurt
7-10 Tbsp liquid sweetener
7-10 Tbsp ground cinnamon

Directions

1
Wash the lemon hot, peel half of the peel thinly and cut into thin strips. Squeeze the juice. Wash the plums, stone them, cut them into slices and boil them with 3 tablespoons of lemon juice and 75 ml water for 5-10 minutes.
2
Put the potato dumpling in plenty of cold salted water, bring to the boil and let it boil for about 1 minute. Let it simmer at low heat for about 15 minutes. Take out and rinse with cold water. Roast almonds in hot fat until golden brown.
3
Flavour plum compote and yoghurt with sweetener. Remove the potato dumpling from the cooking bag. Arrange plum compote and potato dumpling on a plate. Add the almonds. Sprinkle with lemon peel.
4
Put yoghurt on the compote and sprinkle with cinnamon.