Quark dumplings with plum compote and vanilla yoghurt

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Drain plums on a sieve. Take off about 3 tablespoons of the juice and mix with the starch. Boil up the rest of the juice, cinnamon stick and lemon peel and thicken with the starch. Mix the curd and dumpling mixture with the dough hooks of the hand mixer, let it swell for about 2 minutes. Form 6 dumplings with moistened hands. Put all dumplings at the same time into a wide pot with plenty of boiling, slightly salted water and let them simmer at low heat for about 10 minutes, then drain them. Roast the almonds in a pan without fat until golden brown, take them out.

2. 2

   Melt the butter in the pan and add the breadcrumbs. Roast at medium heat while stirring constantly until golden brown. Roll the warm dumplings in the browned breadcrumbs and sprinkle with icing sugar. Remove the cinnamon stick and lemon peel from the compote. Arrange plum compote, vanilla yoghurt and flaked almonds in small bowls. Decorate compote with cinnamon stick and lemon peel. Serve dumplings with compote and yoghurt sprinkled with almonds

Nutrition Facts

KCAL
960 kcal

CARBS
147 g

FATS
21 g

PROTEINS
30 g