Yeast Copenhagener with mascarpone yoghurt-cinnamon cream and plum compote (diabetics)

Name: Yeast Copenhagener with mascarpone yoghurt-cinnamon cream and plum compote (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 225 g Flour; 1 package Dry yeast; 12 g Diabetic sweetness; 1 pinch Salt; 125 ml low-fat milk (1,5 % fat); 1 TEASPOON Cinnamon; 150 g Mascarpone; 150 g low-fat yoghurt (1,5 % fat); 1 egg (size M); 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp a few dashes of liquid sweetener; 200 g cleaned, pitted plums; 1 Egg Yolk; 25 g crushed pistachios; 7-10 Tbsp Melissa; 7-10 Tbsp Flour; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

225 g Flour
1 package Dry yeast
12 g Diabetic sweetness
1 pinch Salt
125 ml low-fat milk (1,5 % fat)
1 TEASPOON Cinnamon
150 g Mascarpone
150 g low-fat yoghurt (1,5 % fat)
1 egg (size M)
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp a few dashes of liquid sweetener
200 g cleaned, pitted plums
1 Egg Yolk
25 g crushed pistachios
7-10 Tbsp Melissa
7-10 Tbsp Flour
baking paper

Directions

1
Sift the flour, mix with yeast, diabetic sweetness and salt. Warm milk lukewarm, add and mix everything to a smooth dough. Cover and leave to rest in a warm place for about 45 minutes. In the meantime mix mascarpone with yoghurt, cinnamon, egg and 1/2 sachet of custard powder. Season to taste with sweetener. Chop the plums finely. Cover with 100 ml water and bring to the boil. Stir 1/2 pack of pudding powder with 2 teaspoons of water until smooth. Remove from heat, stir in the pudding powder. Let it boil for at least 1 minute while stirring. Season compote with sweetener. Roll out the dough on a floured work surface to a rectangle (approx. 18 x 45 cm). Cut out squares (approx. 9 x 9 cm). Place squares on 2 baking trays lined with baking paper. Whisk the egg yolk and brush the dough pieces with it. Fold in all 4 dough corners in the middle and press firmly. Put a tablespoon of cream in the middle of each dough piece. Spread the compote on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Let it cool down. Serve sprinkled with pistachios and decorate with melissa
2
You can exchange these ingredients:
3
Prepare the dough with 25 g sugar instead of diabetic sweetener. Use normally sweetened custard powder, whole milk and whole milk yoghurt. Sweeten cream and compote with 2 tablespoons of sugar each instead of sweetener
4
Waiting time approx. 1 hour / 2 1/4 BE