Almond pudding with strawberry sauce

For 1 person
  • 100 ml milk
  • 1 EL (10 g) 'Vanilla flavor' pudding powder
  • (suitable for diabetics)
  • 10 g ground almonds
  • 1 Egg yolk (Gr. M)
  • 200 g washed, cleaned strawberries
  • 1 TL Lemon juice
  • some splashes of sweetener
  • 1/2 TL Almond flakes
  • 3 g Diabetic sweetness
15 minutes
light
1.
Mix 2 tablespoons of milk and pudding powder. Bring the rest of the milk and ground almonds to the boil. Stir in the mixed pudding powder. Bring to the boil again briefly. Mix the egg yolks and some pudding, then stir into the entire pudding
2.
Pour the pudding into a pudding mold (150 ml) rinsed with cold water. Allow to cool, then place in the refrigerator for about 2 hours
3.
Puree strawberries, except for 1, and lemon juice. Add sweetener to taste. Roast the almond flakes in a non-stick frying pan, remove
4.
Tip the almond pudding onto a plate and serve with the strawberry sauce. Garnish with flaked almonds and strawberries. Sprinkle with sprinkling sweetness
5.
EXTRA TIP
6.
Wash the strawberries before cleaning so that they do not clog very 'bleed out.'
1 person approx.:
  • 370 kcal
  • 1550 kJ
  • 12 g protein
  • 21 g fat
  • 30 g carbohydrates

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