1 portion contains approximately:
164 | kcal |
11 g | protein |
4 g | fat |
21 g | carbohydrates |
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300 g strawberries
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1 tsp lemon juice
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2 egg whites
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1 tsp agave nectar
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250 ml low-fat milk (for the dumplings)
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100 ml low-fat milk (for the sauce)
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½ tsp vanilla extract
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1 tsp powdered vanilla pudding mix
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1
Rinse the strawberries under cold water and pat dry. Remove the stems and purée the berries with the lemon juice.
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2
Whip the egg whites into stiff peaks and sweeten with agave nectar.
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3
Bring the milk to a boil. Use 2 teaspoons to scoop out balls of whipped egg whites – these will become the dumplings – and drop them into the simmering milk to cook for 6 minutes.
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4
To prepare the vanilla sauce, stir the powdered pudding into a small amount of cold milk. Bring the rest of the milk to a boil with the vanilla extract, then stir in the powdered pudding, bring to the boil again and then let cool.
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5
Divide the strawberry sauce between two plates. Place the egg-white dumplings in the middle of the sauce and drop a dab of vanilla sauce next to the dumplings.