Strawberry Cottage Cheese Dumplings
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
601
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 27.8 μg | (62 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dumplings
- 8 Strawberries
- 400 grams Quark
- 1 egg
- 50 grams Pastry flour
- 50 grams Semolina flour
- 50 grams breadcrumbs
- 2 Tbsps Sour cream
- 2 Tbsps sugar
- 1 generous pinch Lemon peel
- salt
- To finish
- 100 grams ground Hazelnuts
- 4 Tbsps powdered sugar (for dusting)
- Lemon peel (for garnish)
- whipped Whipped cream
Preparation steps
1.
Rinse the strawberries carefully and pat dry.
2.
For the dumplings, drain the cottage cheese very well. Mix with the egg, flour, semolina, breadcrumbs, sour cream, sugar, and lemon zest to form a dough. If the dough is too moist, add extra flour. Chill for about 1 hour. Surround each strawberry with dough to form round dumplings. Simmer the dumplings in slightly salted water about 10 minutes until just done.
3.
Meanwhile, toast the hazelnuts in a pan without fat until golden brown.
4.
Lift out the dumplings, drain, and roll in the ground hazelnuts. Sprinkle with powdered sugar and top with lemon zest. Serve with whipped cream.
