Rice pudding with peaches and cherries (diabetics)

Name: Rice pudding with peaches and cherries (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 50 g Peaches; 7-10 Tbsp (from the glass;; 7-10 Tbsp suitable for diabetics); 50 ml Morello cherries juice and 50 g morello cherries (from the glass;; 7-10 Tbsp suitable for diabetics); 1 piece(s) untreated; 7-10 Tbsp Lemon peel; 7-10 Tbsp vegetable binding agents (; 7-10 Tbsp suitable); 60 ml Milk; 1 pinch Salt; 30 g Rice Pudding; 30 g Low-fat curd; 7-10 Tbsp a few drops of sweetener; 7-10 Tbsp Mint

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

50 g Peaches
7-10 Tbsp (from the glass;
7-10 Tbsp suitable for diabetics)
50 ml Morello cherries juice and 50 g morello cherries (from the glass;
7-10 Tbsp suitable for diabetics)
1 piece(s) untreated
7-10 Tbsp Lemon peel
7-10 Tbsp vegetable binding agents (
7-10 Tbsp suitable)
60 ml Milk
1 pinch Salt
30 g Rice Pudding
30 g Low-fat curd
7-10 Tbsp a few drops of sweetener
7-10 Tbsp Mint

Directions

1
Drain the peaches and cut into thin slices. Bring juice, 50 ml water and lemon peel to the boil. Remove lemon peel. Bind with binding agent. Fold in fruits. Let cool down
2
Bring milk, 100 ml water, salt and rice to the boil. Leave to swell over low heat for about 30 minutes. Stir in quark. Season to taste with sweetener
3
Arrange rice pudding and fruit compote. Decorate with mint