Cold Strawberry Soup with Semolina Gnocchi

Ingredients

Serves 4

Gnocchi:
150 ml (1.5 dl) low-fat milk
3 Tbs Hermesetas Granulated Sweetener or
1 Tsp liquid Hermesetas
½ lemon, grated rind and juice
50 g wholemeal semolina
100 g low-fat curd cheese

Soup:
500 g strawberries
75 ml (0.75 dl) dry white wine
3 Tbs Hermesetas Granulated Sweetener or
1 Tsp liquid Hermesetas
2 Tbs kirsch (optional)

Preparation

In a pan bring the milk with Hermesetas, the lemon juice and rind to a boil. Stir liquid while gradually sprinkling in the semolina. Cook over low for five minutes. Remove pan from heat source and let cool somewhat before folding in the curd cheese.

Rince a baking sheet with cold water and with a spatula spread out the mixture to a thickness of 1 centi-meter. Set aside until cold and firm.

Wash and hull the strawberries. In a pan bring the wine, 350 g strawberries and Hermesetas to a boil and cook for three minutes. Then purée. Add the kirsch.

Cut the remaining strawberries into thin slices and carefully turn into the sauce. With a coockie-cutter cut the semolina mixture into fancy shapes.

Pour the strawberry sauce into soup plates.
Place the gnocchi in center and serve.

Note:
The strawberries can be substituted with aspberries, blackberries, blueberries or elderberries.
This dish can also be served chilled.

	kJ	kcal	Carbohydrates	Fat
Recipe	2'651	637	91.0 g	7.0 g
Portion	637	159	23.0 g	1.8 g