Almond dumplings with plum compote
- 110 g washed and
- pitted plums
- + 3 tablespoons of juice from
- 1 untreated lemon
- liquid S. Liquor
- 1 Potato dumplings half + half in a cooking bag
- Salt
- 1 TL (5 g) Butter / Margarine
- 1 TL (5 g) chopped
- Almonds
- 60
g Skimmed milk yoghurt - cinnamon;
- slightly rubbed
- Lemon peel
30 minutes
easy
- 1.
- Cut the plums into wedges. Bring the lemon zest, lemon juice and 5-7 tablespoons of water to the boil. Stew plums in it for 5-8 minutes. Remove the lemon peel. Let the compote cool down and add sweetener to taste
- 2.
- Put the potato dumplings in cold, lightly salted water, bring to the boil and cook for approx. 1 minute. Let simmer in an open pot over low heat for about 15 minutes
- 3.
- Meanwhile, heat the fat. Roast the almonds until golden brown and take them out
- 4.
- Remove the dumplings from the bag. Serve with compote. Season the yogurt with sweetener and cinnamon. Add to the compote. Sprinkle dumplings with almonds, compote with grated lemon peel
1 person approx:
- 280 kcal
- 1170 kJ
- 6 g protein
- 9 g fat
- 43 g carbohydrates
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