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Sugar-Free Cottage Cheese Dumplings with Forest Berry Sauce

Rolled in Cinnamon-Almond Crumbs!
Author: Rita Földi
Total time:1 hour
Course: Dessert, Lunch
Cuisine: Hungarian
Type: Christmas, vegetarian
Servings: 12 pieces (which amounts to 4 servings, based on 3 dumplings per serving)
Calories: 331kcal
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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

1 serving (calculated with 3 dumplings and xylitol)
Energy: 331 calories
Protein: 16 grams
Carbohydrates: 41 grams
Fat: 12 grams