For the plum dumplings, mix the low-fat curd, flour, spelt semolina and salt. Let the dough rest in the refrigerator for at least 30 minutes.
Then form the dough into a roll, cut into twelve equal parts and wrap them around the washed plums. Steam the dumplings for 15 minutes in a perforated, greased (or lined with perforated baking paper) steamer basket.
Meanwhile, in a coated pan, toast the breadcrumbs and granulated sugar without fat.
Roll the drained plum dumplings in the breadcrumbs and serve.
Preparation Tip:
To fill the plum dumplings you can also use apricots or strawberries.
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