Apricot and almond snails with lemon glaze (diabetic)

For 8 pieces
  • 150 g Apricots (from the can)
  • 125 g Lean quark
  • 48 g fruit sugar
  • 4 EL Oil
  • 7 EL Milk
  • 240 g flour
  • 1 deleted TL Baking powder
  • 50 g chopped almonds
  • 1 Egg (size M)
  • 1 tbsp lemon juice
  • baking paper
45 minutes
light
1.
Drain the apricots, dice finely. Mix the quark, 24 g fructose, oil and 6 tablespoons milk. Mix flour and baking powder, knead in. Roll out on a worktop sprinkled with flour (approx. 20 x 25 cm). Mix the apricots and almonds. Spread on the dough, leaving about 4 cm free on the short sides. Separate egg. Brush the edge with egg white. Roll up the dough from the short side and cut into 8 slices. Place on a baking tray covered with baking paper. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 18 minutes. Mix the rest of the milk and egg yolks together. Approx. Brush the snails with it 3 minutes before the end of the baking time, continue baking. Let cool down. Mix the rest of the fruit sugar and lemon juice together until smooth. Brush the snails with it. Let the casting solidify. Decorate with lemon wedges and lemon balm if you like
2.
??? attributable BE
1 piece approx:
  • 250 kcal
  • 1050 kJ
  • 8 g ​​protein
  • 10 g fat
  • 32 g carbohydrates

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