Colorful fruit tarts (diabetics)

For 6 pieces
  • 1/2 untreated lemon
  • 150 g flour
  • 48 g diabetic sweetness
  • 1 pinch salt
  • 60 g cold butter or margarine
  • 250 g cleaned fruit
  • 150 g Sour cream (24% fat)
  • 1 knife tip Vanilla flavor
  • 1/2 packet cake glaze, clear
  • Melissa
  • fat
  • cling film
  • flour
90 min ten
easy
1.
Wash the lemon thoroughly, finely grate the peel and squeeze out the juice. Put flour, 24 g diabetic sweetener, 3-4 tablespoons cold water, salt and lemon zest in a mixing bowl. Add the fat in pieces and knead everything into a smooth shortcrust pastry. Wrap in foil and chill for about 1/2 hour
2.
Meanwhile about 6 tartlet moldsGrease well (approx. 10 cm Ø). Roll out the dough 4-5 mm thick and cut out circles 11-12 cm in diameter. Press the dough into the molds and cut off any excess dough. Knead the leftover dough together again and cut out more circles. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C) for 20-25 minutes until golden brown. Turn the tartlet out onto a wire rack and let it cool.
3.
Cut the apricot halves into wedges. Cut the strawberries and banana into slices. Drizzle the banana with a little lemon juice. Beat the sour cream, 1 level tablespoon of diabetic sweetness and vanilla flavor until stiff. Spread the sour cream on the cooled tartlets and top with fruit. Gradually mix the cake topping and the remaining diabetic sweetness in a small saucepan with 1/8 l water. Bring to the boil while stirring, remove from heat and let stand for 2-3 minutes. Cover the fruit with icing and allow to cool. Decorate with lemon balm if you like
4.
Time required: approx. 1 1/2 hours (without waiting time)
5.
Nutritional values:, 3 counting BE
6.
Tip:
7.
You can exchange these ingredients:
8.
Instead of diabetic sweetness, prepare shortcrust pastry with 50 g sugar and sour cream with 1 tablespoon of sugar
1 piece approx.:
  • 260 kcal
  • 1090 kJ
  • 4 g protein
  • 14 g fat
  • 32 g carbohydrates

0 Comments

Leave A Comment