Cold cherry bowl with egg white dumplings

For 4 people
  • 500 g cherries
  • 1/2 cinnamon stick
  • grated zest of 1 untreated lemon
  • 6 EL Sugar
  • Salt
  • 20 g pudding powder 'vanilla flavor'
  • 2-3 tbsp almond flakes
  • 2 protein (size M)
  • cinnamon
40 minutes
Wash and stone the cherries. Bring 1 liter of water, cinnamon, lemon peel, 3 tablespoons of sugar, salt and cherries to the boil and cook for about 10 minutes. Mix the pudding powder with 1 tablespoon of sugar. Gradually stir in 3 tablespoons of cold water until smooth. Stir the mixed powder into the cherry soup and cook for about 1 minute while stirring. Let the cherry soup cool down, stirring occasionally. Roast the almond flakes in a pan until golden brown. Take out, let cool down. Bring a saucepan of water to the boil. Beat the egg white until stiff, sprinkling in 2 tablespoons of sugar. Place small dumplings with 2 teaspoons on the hot (no longer boiling!) Water and cover and let stand for 5-10 minutes. Arrange the soup in deep plates. Place snow dumplings on top and sprinkle with cinnamon. Decorate with almond flakes
Waiting time approx. 1 hour
1 person approx .:
  • 220 kcal
  • 920 kJ
  • 4 g protein
  • 4 g fat
  • 42 g carbohydrates


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