1 portion contains approximately:
| 164 | kcal |
| 11 g | protein |
| 4 g | fat |
| 21 g | carbohydrates |
-
300 g strawberries
-
1 tsp lemon juice
-
2 egg whites
-
1 tsp agave nectar
-
250 ml low-fat milk (for the dumplings)
-
100 ml low-fat milk (for the sauce)
-
½ tsp vanilla extract
-
1 tsp powdered vanilla pudding mix
-
1
Rinse the strawberries under cold water and pat dry. Remove the stems and purée the berries with the lemon juice.
-
2
Whip the egg whites into stiff peaks and sweeten with agave nectar.
-
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.
-
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.
-
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.