Shoe soles with raspberry cream (diabetics)

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into strips. Clean and wash the peppers and cut them into strips as well. Peel and chop the onion. Drain the sauerkraut. Heat lard. Fry the onions and turkey strips for 2 minutes at high heat. Season with salt and pepper. Add paprika and sauerkraut. Stir in tomato paste, fry for another 5 minutes. Season with juniper berries and laurel. Add 1/4 litre of water, bring to the boil briefly. Pour into an ovenproof dish. For the mashed potatoes bring 150 ml salted water and milk to the boil. Stir in the puree powder. Grate cheese, fold in. Spread on the sauerkraut goulash. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Serve sprinkled with parsley and garnished

2. 2

   Defrost the raspberries. Soak the gelatine. Puree 100 g raspberries and season to taste with sweetener. Squeeze the gelatine, dissolve, mix with the puree, chill

3. 3

   Whip the cream until stiff. As soon as the fruit puree begins to gel, fold in the cream. Pour cream into a piping bag with a star-shaped spout and squirt onto the puff pastry ovals without almonds. Cover with remaining raspberries and the almond ovals. Chill for about 1 hour

4. 4

   Preparation time

5. 5

   about 50 minutes (without waiting time)

Nutrition Facts

KCAL
370 kcal

CARBS
18 g

FATS
30 g

PROTEINS
6 g