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Sweet Cornmeal Dumplings

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Sweet Cornmeal Dumplings
308
calories
Calories
0
Print
easy
Difficulty
20 min.
Preparation
ready in 24 min.
Ready in
Nutritions
1 serving contains
Fat15.38 g
Saturated Fat Acids8.58 g
Protein7.31 g
Roughage5.98 g
Sugar added6.81 g
Calorie308
Carbohydrates/g36.44
Cholesterol/mg80.39
Vitamin A/mg174.93
Vitamin D/μg1.29
Vitamin E/mg2.58
Vitamin B₁/mg0.06
Vitamin B₂/mg0.21
Niacin/mg1.07
Vitamin B₆/mg0.07
Folate/μg35.39
Pantothenic acid/mg0.54
Biotin/μg2.47
Vitamin B₁₂/μg0.61
Vitamin C/mg23.68
Potassium/mg235.25
Calcium/mg101.26
Magnesium/mg27.11
Iron/mg1.41
Iodine/μg29.03
Zinc/mg0.69
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1 cup
¼ cup
1 tablespoon
½
½ cup
wholemeal Durum wheat semolina (scant)
1
2 cups
1 cup
Blackberry (heaped)
2 tablespoons
sliced almonds
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Preparation

Preparation steps

Step 1/4
Put the milk, butter, sugar and scraped-out vanilla pulp into a pan and bring to the boil. Turn down the heat to a medium setting and stir in the semolina. Cook, stirring with a wooden spoon, until the cooked semolina comes away from the bottom of the pan. Stir in the egg and leave to cool.
Step 2/4
Sort the berries, puree half, push through a sieve and sweeten with icing sugar.
Step 3/4
Bring to the boil plenty of lightly salted water. Divide the semolina into 8 equal-sized pieces, flatten slightly and put one raspberry on each. Form into dumplings enclosing the raspberry. Drop into the simmering water and cook very gently for about 4 minutes. Lift out with a skimmer or slotted spoon and drain.
Step 4/4
To serve, spread the berry puree on plates and scatter with the remaining whole berries. Lay the dumplings on top and sprinkle with flaked almonds and icing sugar.

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