Apricot and almond snails (diabetic)

For 10 pieces
  • 125 g low-fat quark
  • 60 ml Milk
  • 5 EL Oil
  • 1 pinch salt
  • 100 g fruit sugar
  • 240 g flour
  • 1 Knife tip Baking powder
  • flour
  • 1 Glass (370 ml) Apricots
  • 130 g ground almonds
  • 20 g coconut fat
  • baking paper
75 minutes
leic ht
1.
Mix the quark, milk, oil, salt and 60 g of fructose. Mix flour and baking powder, knead in. Roll out the dough on a lightly floured work surface into a rectangle (approx. 40 x 50 cm)
2.
Drain the apricots and dice finely. Mix with the almonds. Put the apricot filling on the dough and leave a 2 cm wide rim. Press the filling into the batter a little. Roll up the dough from the short side. Cut into about 10 slices. Place 5 snails each on a baking sheet lined with baking paper
3rd
in the preheated oneOven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) bake for 12-15 minutes. Let cool down
4.
Melt the coconut oil. Dissolve the rest of the fruit sugar in it. Brush the snails with it and let the glaze dry
5.
1170 joules, 280 calories, 2 1/4 BE, of which 9 g fructose
1 piece approx.:
  • 280 kcal
  • 1170 kJ

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