Almond dumplings with plum compote

For 1 person
  • 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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