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Mango Semolina Slices

Juicy semolina slices with a fruity lemon-mango puree
3
servings
60
Minutes

Easy

Ingredients

  • 70g konjac rice
  • 500ml Almond Drink
  • 50g Erythritol
  • 2 Eggs
  • 100g Mango
  • 3 Spritzes of Lemon

Instructions

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1
Place the konjac rice in a mixer and grind to desired consistency.
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2
Bring the konjac semolina to a simmer with almond drink on low heat and sweeten with erythritol. Stir occasionally.
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3
Once the semolina porridge has reached the preferred consistency, remove from heat, let it cool down slightly, and stir two eggs into the semolina mixture.
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4
Pour the mixture into a baking dish and bake at 180 degrees Celsius for 13 minutes. Then continue to bake for another 17 minutes at 150 degrees Celsius. The semolina porridge is ready when the mixture in the baking dish is no longer liquid. Let the semolina cool down completely.
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5
For the fruit puree, cut the mango into bite-sized pieces and puree with a bit of lemon juice.
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6
Cut the semolina porridge into six parts and place on a plate.
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7
Finally, enjoy the slices with mango puree.

Average values per portion

Energy (kJ)
627
Energy (kcal)
150
Fat
9g
Carbs
6g
Fiber
13.6g
Protein
6.3g
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