Fruit and Soft Cheese Dumplings
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(0 votes)
Health Score:
4,8 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in
Calories:
1163
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,163 kcal | (55 %) | ||
| Protein | 24.36 g | (25 %) | ||
| Fat | 37.55 g | (32 %) | ||
| Carbohydrates | 178.7 g | (119 %) | ||
| Sugar added | 50.3 g | (201 %) | ||
| Roughage | 7.13 g | (24 %) |
more nutritional values
| Vitamin A | 521.47 mg | (65,184 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.27 mg | (27 %) | ||
| Vitamin B₁ | 0.91 mg | (91 %) | ||
| Vitamin B₂ | 0.56 mg | (51 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.26 mg | (19 %) | ||
| Folate | 137.21 μg | (46 %) | ||
| Pantothenic acid | 1.21 mg | (20 %) | ||
| Biotin | 0.78 μg | (2 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 47.35 mg | (50 %) | ||
| Potassium | 1,149.5 mg | (29 %) | ||
| Calcium | 320.19 mg | (32 %) | ||
| Magnesium | 76.63 mg | (26 %) | ||
| Iron | 4.94 mg | (33 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.76 mg | (22 %) | ||
| Saturated fatty acids | 19.91 g | |||
| Cholesterol | 144.82 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the compote
- ½ cup sugar
- ground cinnamon
- ½ Vanilla bean (seeds scraped out)
- ½ teaspoon lemon zest
- ½ cup dry Red wine
- For the dumplings
- 1 ¾ cups Quark
- 1 egg
- 0.333 cup all-purpose flour
- 0.333 cup Semolina
- 1 cup fresh breadcrumbs
- 2 tablespoons Sour cream
- 2 tablespoons sugar
- lemon zest
- Plus
- ½ cup butter
- 1 ½ cups fresh breadcrumbs
- 2 tablespoons sugar
Preparation steps
1.
Place the sugar cubes into 12 of the damsons and dice the rest.
2.
Place the diced damsons in a pot with the sugar, a pinch of cinnamon, vanilla and lemon zest. Bring to the boil and deglaze with the wine. Simmer on a medium heat for around 5 min. Remove from the heat and leave to cool.
3.
To make the dumplings, drain the quark and wring out if necessary. Mix with the egg, flour, semolina, breadcrumbs, sour cream, sugar and lemon zest. If the pastry is too moist add a little more flour. Chill for 1 hour.
4.
Take a dessert spoonful of the pastry and shape into a dumpling. Press flat, place a damson on top and fold the pastry around it. Place all the dumplings into a pot of salted, simmering water and cook for around 10 min.
5.
Melt the butter in a pan, add the breadcrumbs and the sugar and stir until golden brown. Remove from the heat.
6.
Remove the dumplings from the water, drain and roll in the breadcrumb-butter. Serve on plates with the compote. If desired, serve with vanilla sauce or custard.
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