Plum Pan Bread
Low-fat curd cheese is the perfect ingredient for anyone who wants to lose weight; this sour milk product has hardly any calories, but plenty of calcium and protein.
If you would like a little variety, the compote can be prepared with reindeer clods, which is higher in iron than other varities of plums.
- For the dough
- 2 ounces raisins
- 2 ounces Rum
- 3 eggs
- 2 ⅘ ounces sugar
- 1 teaspoon Vanilla
- 14 ounces Yogurt
- 3 ½ ounces Semolina flour
- 4 tablespoons milk
- 3 tablespoons clarified butter
- For the garnish
- powdered sugar (for dusting)
For the compote: Rinse plums, cut in half, remove seeds and cut in quarters or eighths. Combine plums, sugar and spices in a pot, slightly caramelize and deglaze with wine. Simmer for about 5 minutes over medium heat. Remove from heat and let cool.
Soak raisins in rum. Separate eggs. Beat egg yolks, sugar and vanilla sugar until fluffy. Stir in yogurt, semolina and milk. Stir in drained raisins and let dough rest for about 20 minutes. Beat egg whites until stiff and fold into dough. Heat butter in a pan and pour in half the dough. Cook, remove and repeat with remaining dough. Tear apart cooked dough with a spatula.
Dust bread with powdered sugar and serve sprinkled with stewed plums.