Blueberry Cornflakes Quark

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 6
  • 500 g Blueberries
  • 1 Organic Lemon
  • 500 g Low-fat curd
  • 4-5 Tbsp Sugar
  • 1 package Vanillin sugar
  • 200 g Whipped cream
  • 1 package Cream stabiliser
  • 8-10 Tbsp Cornflakes
  • 3-4 Tbsp demerara sugar

Directions

  1. 1

    Select the blueberries, wash and drain well. Wash lemon hot and dab dry. Grate the peel thinly, squeeze the lemon.

  2. 2

    Mix quark with lemon juice and zest, sugar and vanilla sugar. Whip the cream until stiff, allowing the cream setting agent to trickle in. Fold into the quark.

  3. 3

    Put half the cream quark in a flat dish (approx. 1.2 l capacity) and smooth it down. Spread blueberries evenly on top. Sprinkle with cornflakes and spread the rest of the cream quark on top.

  4. 4

    Sprinkle brown sugar on the cream and chill everything for about 30 minutes. Or caramelise the sugar with a gas burner until golden brown.

Nutrition Facts

KCAL
270 kcal
CARBS
29 g
FATS
11 g
PROTEINS
13 g

Categories & Tags

Dessert