Curdballs rolled in toasted almonds with vanilla yoghurt

Ingredients

• 500 g Cottage cheese, low fat
• 2 pcs Egg
• 40 g Corn grits
• 1 pinch Salt
• 25 g Honey
• 3 tbsp Almonds, sliced
• 3 ml Vanilla extract
• 150 g Nature yogurt, low fat

Method

1. Mash the cottage cheese with a fork, then add the egg yolks, salt, honey and cornmeal.
2. Beat the egg whites until stiff and then gently add to the cottage cheese mixture. Cover the bowl and leave to stand for 1 hour.
3. Using a knife chopper, chop the almonds into small pieces and lightly fry them in a pan over a low heat. Be careful, as it can quickly overcook!
4. Bring a pan of water to the boil and when the water is gently simmering, form the cottage cheese mixture into 4 cm diameter dumplings, then place in the boiling water and cook for 8 minutes.
5. Once cooked, roll them in the toasted almonds and place on a plate.
6. Mix the yoghurt with a little honey and vanilla extract and sprinkle over the dumplings.
7. Serve with fresh fruit for an even more exciting taste experience.