Raspberry Buttermilk Pudding

Rinse a pudding mold (material and shape does not matter, but with a capacity of 1300 ml) with cold water and have it ready. Find 8-10 pieces of frozen raspberries and keep them ready for decoration. Then put the frozen fruits together with 100 g erythritol in a pot, bring to the boil and simmer for about 1 minute. Then rub everything thoroughly through a sieve until almost only the kernels are left and the collected mass is 500 ml.

Add the instant gelatine and the remaining 150 g erythritol to the still warm liquid and stir until both have dissolved. Then just stir in the buttermilk and vanilla flavor, fill everything into the prepared dish and place in the refrigerator for about 4 hours.

When the pudding has set (you may need to put the mold briefly in hot water beforehand), turn it out onto a plate. Beat the creme fine with erythritol and vanilla flavor until stiff, fill into a piping bag with a large star nozzle and decorate the surface with it. Put the retained raspberries on it and ................ then only enjoy it with pleasure - and without a guilty conscience or remorse ...

Erythritol is a sweet-tasting compound and chemically belongs to the sugar alcohols (like birch sugar (xylitol) or isomalt). It is created through fermentation of glucose, which is found in many ripe fruits. Its sweetening power is around 70% of that of sugar, so you have to dose it a little higher when baking and cooking. It looks very similar to normal sugar and has almost no calories, i.e. per 100 g = 20 Kcal. Normal sugar has 400 Kcal per 100 g. It is not harmful to the body, but excessive consumption can lead to "excessive bowel activity" ... ;-))) Used in moderation but without problems. When adding a dose in a dish, it is better not to work with the amount of sugar actually specified, but to start with a smaller amount and - if it is not yet sweet enough - add a little more gradually.