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Ingredients
Pfirsichkompott
- 1 Orange, unbehandelt, 1 Streifen Schale dünn abgeschält (1 x 4 cm) und Saft ausgepresst
- 40 g Erythrit
- 300 g Pfirsiche, frisch, entsteint, in Stücken
- 1 Pck. Tortenguss, weiß, klar
Quark-Creme und Fertigstellung
- 40 g Schokolade, Kakaoanteil mind. 85%
- 200 g Sahne
- ½ TL Zimt
- 20 g Erythrit mit Vanille, selbst gemacht
- 250 g Quark, 40% Fett
- Nutrition
- per 1 Portion
- Calories
- 1465 kJ / 350 kcal
- Protein
- 10 g
- Carbohydrates
- 15 g
- Fat
- 27 g
- Fibre
- 2.7 g
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