Curd dumplings on rhubarb compote

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 3 discs deboned toast bread (50 g)
  • 1/2 Vanilla pod
  • 100 g Low-fat curd
  • 1 Protein (Gr. M)
  • 7-10 Tbsp grated rind of
  • 1/2 untreated lemon
  • 7-10 Tbsp liquid sweetener
  • 100 g cleaned strawberries
  • 300 g cleaned
  • 7-10 Tbsp Rhubarb
  • 7-10 Tbsp Lemon juice
  • 7-10 Tbsp flour, salt
  • 1/2 TEASPOON crushed pistachios

Directions

  1. 1

    Finely dice the toast. Cut the vanilla pod in half lengthwise and scrape out the pulp. Drain curd well. Mix toast, egg white, quark, vanilla pulp, lemon peel and a few drops of sweetener. Let rest for about 10 minutes.

  2. 2

    Cut strawberries and rhubarb into small pieces. Steam the rhubarb and half of the strawberries in 5 tablespoons of water for 3-5 minutes

  3. 3

    Fold in remaining strawberries and season the compote with sweetener and some lemon juice

  4. 4

    Form 2 dumplings from the curd mixture with lightly floured hands. Let them simmer in plenty of boiling salt water for about 10 minutes. Serve with rhubarb compote and pistachios

  5. 5

    The quark dumplings also taste very good when fried, for example the next day. It is best to prepare two portions at once

Nutrition Facts

KCAL
320 kcal
CARBS
42 g
FATS
5 g
PROTEINS
24 g

Categories & Tags

Main DishesDiet