Apricot and apple snails

For 8 pieces
  • 120 g Apricots (ad glass;
  • suitable for diabetics)
  • 100 g peeled and
  • pitted apple
  • 3 EL lemon juice
  • 125 g Lean quark
  • 24 g + 24 g fructose
  • 4 EL Oil, 7 EL milk
  • 240 g Wheat flour (T. 1050)
  • 1 level teaspoon baking powder
  • 65 g chopped almonds
  • 1 Egg, baking paper (Gr. M)
45 minutes
light
1.
Finely dice the apricots and apples. Drizzle the apple with 2 tablespoons of lemon juice. Mix the quark, 24 g fructose, oil and
2.
6 tbsp milk. Mix flour and baking powder, knead in. Roll out on a little flour (approx. 20 x 25 cm)
3.
Mix the fruits and almonds. Spread on the dough, leaving a margin of approx. 4 cm on the short sides. Separate egg. Brush the edge with egg white. Roll up the dough from the short side and cut into
4.
Cut 8 slices
5.
Place on a baking sheet lined with baking paper. Bake in a hot oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 15-18 minutes. Mix 1 tbsp milk and egg yolk. Approx. Spread on the snails 3 minutes before the end of the baking time, continue baking. Allow to cool
6.
Mix 24 g of fructose and 1 tablespoon of lemon juice until smooth. Brush the snails with it. Let the casting solidify
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 8 g ​​protein
  • 11 g fat
  • 31 g carbohydrates

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