Healthy curd and poppy seed dumplings with raspberry compote

Ingredients for 2 servings:

• 250 g low-fat quark (cottage cheese, 0.2% fat)
• 1 egg(s)
• 3 tbsp spelt semolina
• 1 tbsp spelt flour
• 1 pinch of salt
• salt water
• 4 tbsp poppy seeds, ground
• 3 tbsp xylitol (sugar substitute)
• 250 g raspberries, frozen

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

healthy, without wheat, without sugar

Mix the low-fat curd cheese with the egg, spelt semolina, spelt flour, and a pinch of salt. Let it sit in the refrigerator for 30 minutes. Mix the poppy seeds and birch sugar. Bring a large pot of salted water to a boil (not too vigorously). Using two spoons or by hand, form dumplings or small dumplings and simmer until they rise to the surface. Carefully remove them from the pan and place them in the poppy seed and birch sugar mixture, then roll them in the mixture. For the berry compote, simply bring the frozen raspberries to a boil with a tablespoon of the birch sugar. Serve the dumplings with the raspberries.