Almond rice cones with cherry sauce (diabetics)

  • ingredients
  • for 1 person
  • 2 Tbsp (20 g) chopped almonds
  • good 1/8 l milk
  • 1 pinch salt
  • 1 small piece of untreated lemon peel
  • 30 g Rice pudding
  • liquid sweetener
  • 1/2 glass (1 glass = 370 ml) Sour cherries
  • cinnamon
  • vegetable binding agent
  • lemon balm
30 minutes
easy
1.
Roast the almonds in a pan without fat. Bring the milk, 3-4 tablespoons of water, salt and lemon zest to the boil. Add rice and simmer over low heat for 25-30 minutes. Stir more often. Remove the lemon peel. Let the rice cool down a little and add sweetener to taste. Stir the almonds into the rice
2.
Rinse 1 pudding mold (approx. 150 ml) with cold water. Pour in the almond rice, smooth out. Let it cool down first. Then refrigerate for at least 1 hour
3.
Drain the cherries, collecting the juice. Bring the juice and cinnamon to the boil and thicken slightly. Fold in cherries, let cool. Add sweetener to taste. Topple almond rice. Serve and decorate with compote
4.
Vital tip: Milk - thanks to its calcium content - makes bones strong and teeth hard
5.
3 1/2 counting BE
1 portion approx:
  • 280 kcal
  • 1170 kJ
  • 9 g protein
  • 16 g fat
  • 23 g carbohydrates

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