Curdballs with oatflakes and strawberry sauce

Ingredients

• 500 g Cottage cheese, low fat
• 4 pcs Egg
• 4 tbsp Erythritol
• 80 g Rolled oats
• 40 g Oat bran
• 20 g Oat flour
• 80 g Walnuts, English, ground
• 40 g Bread crumbs, dry
• 400 g Strawberries, fresh
• 1 tbsp Honey

Method

1. Mix 2 whole eggs and 2 egg yolks with the creamy curd and sweetener.
2. Crush the curd with a fork and add to the egg mixture.
3. Add the oat flakes, oat bran and oatmeal and mix the whole mass well.
4. Beat the remaining 2 egg whites with a pinch of salt until a stiff foam, then gently fold them into the curd mixture.
5. Cover and let stand for 20 minutes to allow the oatmeal and bran to soak up the liquid.
6. Meanwhile, in a non-stick frying pan, measure the ground walnuts and breadcrumbs and fry over a low heat, stirring continuously. Be careful not to overcook!
7. You can also make the strawberry sauce in this 20 minutes. To do this, place the diced strawberries in a saucepan with the honey and about 100-150 ml of water and bring to the boil over a low heat. When it is cooked, blend with a hand blender and cool it well.
8. When the 20 minutes are up, you can start making the dumplings: in a large, wide pot, bring the water to the boil, but make sure it doesn't boil too much.
9. Form the curd mixture into dumplings with wet hands (it's OK if they're not perfect, just make sure they're roughly together) and drop them into the gently simmering water.
10. When the dumplings have risen to the surface of the water, let them cook for another 20-30 seconds, then remove them, drain them and roll them in the toasted walnut crumbs.
11. Serve fresh or chilled, all very tasty with a good drizzle of the strawberry sauce and the remaining 100 g of fresh strawberries! As a garnish, a few mint leaves will brighten up the already showy and colourful dish.