Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Sweet Cheese Dumplings
- For the dough
- 800 grams starchy potatoes
- 3 Tbsps Pastry flour
- ¼ tsp Baking powder
- 2 eggs
- 1 pinch salt
- 50 grams sugar
- 2 tsps grated Lemon peel
- 300 grams Quark
- clarified butter (for cooking)
- For the sauce
- 200 grams frozen Raspberries
- 2 Tbsps lemon juice
- 50 milliliters Currant juice
- sugar (as desired)
- 100 grams fresh Raspberries
- mint (for garnish)
For the dough: Rinse potatoes and boil in salted water for 25-30 minutes. Drain, evaporate slightly, peel and press through a ricer. Combine potatoes, flour, baking powder, eggs, salt, sugar, lemon zest and quark. Let mixture rest for about 20 minutes. Shape dough into small, elongated dumplings and press until flat on a lightly floured surface.
Heat butter in a pan and cook dumplings until each side in golden yellow. Remove and keep warm in an oven preheated to 80°C (approximately 175°F).
For the sauce: Combine raspberries, lemon juice, currant juice and sugar in a blender and puree. Pour through a sieve to remove seeds.
Ladle a bit of sauce on a plate. Top with dumplings and serve dusted with powdered sugar and garnished with mint and raspberries.
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 6.3 g | (21 %) |