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	Carbohyd.g	Fat
Recipe	2'651	637	91.0	7.0
Portion	637	159	23.0	1.8