Choux pastry rings with lemon cream (diabetics)

For 12 pieces
  • 50 g butter or margarine
  • 1 Pinch Salt
  • 150 g flour
  • 4 eggs (size M)
  • 3/8 l Milk
  • 1 Parcel 'Vanilla flavor' pudding powder
  • grated zest of 1 untreated lemon
  • 200 g Lean quark
  • liquid sweetener
  • 6 g Sprinkle sweetness
  • 20 g ground pistachios to decorate
  • baking paper
120 minutes
easy
1.
1/4 liter of water, fat and salt in a saucepan bring to a boil. Add the flour all at once and stir until the dough comes off the bottom of the pan as a lump. Take the pot off the hob. Gradually stir in the eggs. Pour the dough into a piping bag with a star nozzle. Line a baking sheet with parchment paper. Inject 6 rings (approx. 7 cm Ø) onto it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes. Cut open immediately with scissors. Prepare 6 more rings in the same way
2.
Mix 4 tablespoons of milk and pudding powder. Bring the rest of the milk to the boil. Touched upStir in pudding powder. Bring to the boil again briefly. Let the pudding cool down a bit. Stir in lemon zest and quark. Season the cream with sweetener and fill into a piping bag with a star nozzle and squirt onto the lower halves of the ring. Place the upper halves of the ring on top and decorate with sprinkling sweetness and ground pistachios
3.
1 1/4 BE
1 piece approx.:
  • 160 kcal
  • 670 kJ
  • 7 g Protein
  • 8 g ​​fat
  • 15 g carbohydrates

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