'Veiled Peasant Girl'

For 4 people
  • 500 g apples
  • 6–7 EL Sugar
  • 150 ml Apple juice
  • 3–4 EL lemon juice
  • 1 TL Cornstarch
  • Cinnamon
  • 100 g Pumpernickel
  • 1 EL Butter
  • 75 g Whole milk yoghurt
  • 1 packet Bourbon vanilla sugar
  • 125 g Whipped cream
25 minutes
light
1.
Peel, halve and core the apples. Set aside 1⁄2 apple for the garnish, cut the rest into pieces. Bring to the boil with 2–3 tablespoons of sugar, apple and lemon juice. Cover and sauté over low heat for about 5 minutes.
2.
Stir starch and 2-3 tablespoons of water until smooth and bind the apples with it. Season to taste with a little cinnamon and let cool down.
3.
Crumble the pumpernickel. Heat the butter in a pan. Roast bread in it for about 2 minutes until crispy. Add 2 tablespoons of sugar, roast for another approx.
4.
2 minutes. Take out and let cool down.
5.
Mix together the yoghurt, 2 tbsp sugar and vanilla sugar. Whip the cream until stiff and fold it carefully into the yogurt.Layer the pumpernickel, apple compote and yoghurt vanilla cream in four glasses. Cut the remaining apple into fine wedges and decorate the dessert with them.
1 person approx:
  • 380 kcal
  • 4 g protein
  • 13 g fat
  • 60 g carbohydrates

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