Buttermilk Dumplings - Healthy Recipes

Buttermilk dumplings with rhubarb compote

Ingredients for 4 servings:

For the dumplings:

600 ml buttermilk

pulp of a vanilla pod

50 g sugar

1½ teaspoons agar-agar

250 ml whipped cream

sugar

For the compote:

500 g rhubarb

100 ml water

80 g sugar

2 tablespoons juice of a lemon

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Preparation:

• Stir the vanilla pulp and sugar into the buttermilk. Remove four tablespoons and stir agar-agar until smooth and heat briefly. Then add to the rest of the mixture.
• Let the mixture thicken in the fridge, whip the whipped cream until stiff, add sugar and carefully add to the thickened buttermilk mixture. Chill for at least two hours.
• For the compote, peel the rhubarb, cut it into small pieces and let it simmer, covered, for five minutes in sugar-water mixed with lemon juice.
• Put the compote in a cool place. Cut out dumplings from the buttermilk mixture with a tablespoon and serve with the chilled compote.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	420	Dietary fiber (g)	4th
Protein (g)	7.3	Cholesterol (mg)	76
Fat (g)	23.4	Carbohydrates (g)	42.3

This recipe comes from Die Umweltberatung Recipes of the Season - Cooking with pleasure!