Fruit and Soft Cheese Dumplings

Name: Fruit and Soft Cheese Dumplings
Total time: 1 h
Yield: 4
Ingredients: 30 Plum (damson); 12 cubes sugar; 0.5 cup sugar; ground cinnamon; 0.5 Vanilla pod (seeds scraped out); 0.5 teaspoon lemon zest; 0.5 cup dry Red wine; 1.75 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; 0.5 cup butter; 1.5 cups fresh breadcrumbs; 2 tablespoons sugar

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1163

calories

Calories

My cookbook

easy

Difficulty

45 min.

Preparation

ready in 1 hr

Ready in

Nutritions

1 serving contains

Fat	37.55 g
Saturated Fat Acids	19.91 g
Protein	24.36 g
Roughage	7.13 g
Sugar added	50.3 g
Calorie	1,163

more nutritions

Our nutritional traffic light explained

Carbohydrates/g	178.7
Cholesterol/mg	144.82
Vitamin A/mg	521.47
Vitamin D/μg	0.5
Vitamin E/mg	3.27
Vitamin B₁/mg	0.91
Vitamin B₂/mg	0.56
Niacin/mg	10.9
Vitamin B₆/mg	0.26
Folate/μg	137.21
Pantothenic acid/mg	1.21
Biotin/μg	0.78
Vitamin B₁₂/μg	0.6
Vitamin C/mg	47.35
Potassium/mg	1,149.5
Calcium/mg	320.19
Magnesium/mg	76.63
Iron/mg	4.94
Iodine/μg	15
Zinc/mg	1.76

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

Plum (damson)

12 cubes

sugar

For the compote: ½ cup
sugar; ground cinnamon; ½
Vanilla pod (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

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Preparation

Preparation steps

Step 1/6

Place the sugar cubes into 12 of the damsons and dice the rest.

Step 2/6

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.

Step 3/6

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.

Step 4/6

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.

Step 5/6

Melt the butter in a pan, add the breadcrumbs and the sugar and stir until golden brown. Remove from the heat.

Step 6/6

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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