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Ingredients
Zwetschgenknödel
- 60 g Butter kalt, in Stücken
- 10 g Vanillezucker, selbst gemacht
- 1 Prise Salz
- 60 g Weichweizengrieß
- 250 g Magerquark
- 1 Ei
- Salz zum Kochen
- Wasser zum Kochen
- 130 g Mehl und etwas mehr zum Bearbeiten
- 8 Zwetschgen entsteint
Zuckerbrösel
- 100 g Butter
- 3 - 4 EL Zucker
- 100 g Paniermehl selbst gemacht (siehe Tipp)
- Nutrition
- per 1 Portion
- Calories
- 728 kcal / 3047 kJ
- Protein
- 19 g
- Fat
- 37 g
- Carbohydrates
- 84 g
- Fibre
- 5.7 g
- Saturated Fat
- 22 g
- Sodium
- 496 mg
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