Quark dumplings to rhubarb compote (diabetics)
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 50 g deboned toast
- 100 g Low-fat curd
- 1 Protein (size M)
- 7-10 Tbsp pulp of 1/2 vanilla pod
- 1/4 TEASPOON grated untreated lemon peel
- 7-10 Tbsp liquid sweetener
- 200 g cleaned strawberries
- 200 g cleaned rhubarb
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 1 TEASPOON crushed pistachio kernels
Directions
- 1
Cut the toast into small cubes. Drain the curd. Mix toast, egg white, quark, vanilla pulp, lemon peel and a little sweetener
- 2
Cut strawberries and rhubarb into pieces. Cover half of them and stew in 5 tablespoons of boiling water for about 5 minutes. Puree. Cook the rest of the rhubarb for about 1 minute, fold in the rest of the strawberries. Season to taste with lemon juice and sweetener
- 3
Form the curd mixture into 2 dumplings. Let it simmer in boiling, slightly salted water for about 10 minutes. Lift out, drain and serve with the compote. Sprinkle with pistachios
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