Healthy Curd Poppy Seed Dumplings with Raspberry Compote
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g low-fat quark (curd cheese, 0.2% fat)
- 1 egg (s)
- 3 tablespoon spelled semolina
- 1 tablespoon spelled flour
- 1 pinch (s) salt
- Salt water
- 4 tablespoon poppy seeds, ground
- 3 tablespoon xylitol (sugar substitute)
- 250 g raspberries, frozen
Print Recipe
Pin Recipe Instructions
- Mix well with the egg, spelled semolina, spelled flour and a pinch of salt. Let it steep in the refrigerator for 30 minutes. Mix the poppy seeds and birch sugar.
- Bring salted water to a boil in a large pot (not too wild). Now shape dumplings or small dumplings with two spoons or by hand and let them simmer until they come to the surface. Carefully remove and add to the poppy seed and birch sugar mixture and roll in it.
- For the berry roaster, simply bring the frozen raspberries to the boil with a tablespoon of the birch sugar. Serve the dumplings with the raspberries.
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