Gluten-free version (energy value of the dumplings alone per 100 g is 195 kcal)
- 100 g dry millet
- 250 g low-fat white cottage cheese,
- 70 g potato flour
- 1 egg
- a pinch of salt
- 10 xylitol/erythritol
Gluten version (energy value of the dumplings alone per 100 g is 155 kcal)
- 250 g low-fat cottage cheese
- 60 g spelt flour
- 1 egg
- a pinch of salt
- 10 g xylitol/erythritol
Additions: yogurt and your favorite fruits
Rinse the groats, cook with a little salt, and when soft, drain and cool (this can be done the day before). Mash the cottage cheese with a fork, add the egg and flour. Sprinkle flour on a pastry board, roll the dough into a long roll, and cut into several-centimeter-long noodles with a knife. Boil lightly salted water in a pot, divide the noodles into 2-3 portions, depending on the size of the pot, and cook for about 3 minutes from the moment they float to the surface during cooking. Drain, pour yogurt over them, and add your favorite fruits.
Enjoy your meal!
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