Sugar-Free Cottage Cheese Dumplings with Forest Berry Sauce
Rolled in Cinnamon-Almond Crumbs!
Cottage cheese dumplings are the perfect dessert, even for special occasions. They have everything needed for an elegant presentation and look beautiful on a Christmas table as well. The best part is that they can also be made sugar-free. My summer version was a diet-friendly cottage cheese dumpling recipe with nectarine and coconut. I had never really thought about a winter version because, to me, this light cottage cheese dessert always felt fresh and summery. However, a warm forest berry sauce inspired me to create a delicious variation that could easily become a festive Christmas cottage cheese dumpling recipe.
I used cinnamon in the fruit sauce, and this sweet-tart topping paired perfectly with the dumplings. I coated the dumplings in buttery toasted breadcrumbs and sliced almonds. It turned out to be an incredibly delicious treat that I highly recommend as a second course after soup or even as a mid-morning or afternoon snack.
Why Do Cottage Cheese Dumplings Fall Apart?
I’ve often read that it depends on the quality of the cottage cheese or that low-fat cottage cheese should not be used. Personally, I haven’t experienced this problem. I always make mine with low-fat cottage cheese and have tried several different brands without any issues.
The most common reason cottage cheese dumplings fall apart is using the wrong proportions. My dumplings have never fallen apart with this recipe. Besides the correct ratios, it’s also important to let the mixture rest in the refrigerator for at least 40 minutes. During this time, the semolina absorbs the whey from the cottage cheese. This causes it to swell, making the mixture easier to shape and helping the dumplings stay soft while cooking.
Curd Cottage Cheese or Creamy Cottage Cheese?
I always use curd-style cottage cheese, and this recipe was specifically developed for that texture. If you use creamy cottage cheese, different proportions are needed. I even tried this exact recipe by blending the curd cottage cheese until creamy. I added the same amount of semolina, but the mixture still didn’t hold together and became too runny. You can absolutely make good cottage cheese dumplings with creamy cottage cheese, but the semolina ratio has to be adjusted compared to this recipe.
How Should You Sweeten It?
Instead of sugar, I recommend using liquid sweetener for the dumplings.
You should also sweeten the breadcrumb coating because it tastes much better that way. For this, use xylitol or, if it fits into your diet, feel free to use honey. Xylitol or honey are also great healthy alternatives for the fruit sauce. With xylitol, the recipe stays more diet-friendly, while honey creates a much creamier texture in the sauce.
How Should You Cook Them?
I always place the dumplings into rapidly boiling water. The dumplings will naturally cool the water down, and once all of them are added, the water will stop boiling vigorously. As soon as the dumplings rise from the bottom of the pot, I continue cooking them over a gentle simmer. This allows the dumplings to slowly puff up and become soft and fluffy.
I usually make walnut-sized dumplings, and these take about 8 minutes to cook. If your dumplings are larger, they will need a longer cooking time.
How Much Is One Serving?
This recipe makes 12 small dumplings. I served 3 dumplings per portion, which resulted in 4 servings altogether. However, if you are dieting, I would recommend calculating only 2 dumplings per person, because 3 dumplings with the fruit sauce – sweetened with xylitol – contain approximately 331 calories and 41 grams of carbohydrates. That is usually quite a lot for a smaller meal or snack.
I personally ate 3 dumplings as a second course after soup, because paired with a light soup, it fit perfectly into my daily calorie intake. I usually had 2 dumplings as a mid-morning snack or afternoon snack.
What Soups Pair Well with Cottage Cheese Dumplings?
Cottage cheese dumplings are a perfect choice as a second course after soup. Try them with one of these soups:
Sugar-Free Cottage Cheese Dumplings with Forest Berry Sauce
Ingredients
For the Cottage Cheese Dumplings
- 250 g low-fat curd cheese (Hungarians call it túró) can be replaced with Cottage Cheese
- 40 g whole wheat semolina (also called whole spelt semolina)
- 1 eggs
- 1 pinch of salt
- liquid sweetener to taste
- grated zest of ½ lemon
For the Crumb Coating
- 60 g whole wheat breadcrumbs
- 25 g butter (82% fat content) or another high-fat butter
- 1 teaspoon ground cinnamon
- 1 tablespoon xylitol or 1 tablespoon acacia honey
- 20 g sliced almonds
For the Sauce
- 450 g frozen forest berry mix
- 2 heaped tablespoons xylitol or 2 tablespoons acacia honey
- 1 teaspoon ground cinnamon
- 100 ml water
Instructions
- Place the cottage cheese into a mixing bowl. Add the semolina, a pinch of salt, and drizzle in some liquid sweetener. If you prefer it sweeter, feel free to add more sweetener. Do not add the egg yet, so you can taste the mixture and adjust the sweetness if needed. Mix thoroughly.
- Separate the egg. Add the yolk to the cottage cheese mixture and stir well. Beat the egg white into stiff peaks, then gently fold it into the mixture in several batches so the foam does not collapse.
- Refrigerate the mixture for 40 minutes. During this time, the semolina absorbs the whey from the cottage cheese. This causes it to swell, helping the dumplings hold their shape and become soft while cooking.
- While the dumpling mixture is resting, prepare the berry sauce. Pour the frozen forest berry mix into a small saucepan. Add the xylitol (or honey), cinnamon, and water. Bring it to a boil and cook for a few minutes while stirring. Remove from the heat and set aside. The sauce will thicken as it cools.
- Bring a large pot of slightly salted water to a boil for the dumplings.
- With wet hands, shape the mixture into walnut-sized balls. (They will expand while cooking.) Form 12 dumplings and place them into the boiling water. Gently shake the pot to prevent them from sticking to the bottom. Cook for about 8 minutes in total.
- Once the dumplings rise to the surface, continue cooking them over a gentle simmer so they slowly puff up and soften evenly.
- While the dumplings are cooking, prepare the crumb coating. Place the butter into a deep frying pan, and if you are using honey as the sweetener, add it as well. Melt the butter, then add the breadcrumbs and sliced almonds. If using xylitol, you can add it together with the breadcrumbs. Sprinkle in the ground cinnamon. Toast the mixture over medium heat, stirring frequently, until golden brown.
- When the dumplings are ready, remove them from the water with a slotted spoon and transfer them into the toasted crumbs. Gently shake and turn them so they are evenly coated. Use a spoon to sprinkle the crumbs over the dumplings evenly. Stir carefully so the dumplings do not fall apart.
- Serve in a deep plate to make it easier to enjoy the sauce. Spoon some berry sauce onto the bottom of the plate. Place 2 or 3 dumplings on top, depending on whether you are serving them as a main course or as a snack. Sprinkle generously with the cinnamon-almond crumbs and enjoy while still warm.
Calories and macros
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