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Yoghurthangop with rhubarb and almondcrunch
Try this delicious yogurt croquette with rhubarb and almond crunch too
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Ingredients
Directions
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Put a clean tea towel in a colander and place it in a bowl so that the colander does not touch the bottom. almond crunch.
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Pour in the yogurt and cover with an overhanging cloth or plate. Let the yogurt drain in the refrigerator for about 4 hours.
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Cut the vanilla pod in the length and scrape out the seeds with the knife.
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Stir in the rhubarb with the vanilla seeds, the orange juice and the sugar in a pan and bring to a boil.
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On a low setting, allow to disintegrate in about 15 minutes and let the rhubarb cool down to lukewarm.
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Preheat the oven to 140 ° C. Mix the almonds with the sugar and egg white well and spread on a baking sheet with parchment paper.
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Bake in a golden brown and crispy oven for about 20 minutes. Allow to cool slightly.
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Scoop the hangop from the cloth into bowls. Spoon a spoon of rhubarb and garnish with the almond crunch.
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Nutrition
315Calories
Sodium0% DV0g
Fat22% DV14g
Protein28% DV14g
Carbs8% DV25g
Fiber0% DV0g
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