Curd cheese lentils with fruit salad

Name: Curd cheese lentils with fruit salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Oranges; 2-3 TABLESPOONS liquid honey; 3 TABLESPOONS Lemon juice; 2 Kiwis; 1 big apple; 1 (approx. 200 g) large banana; 80 g Butter or margarine; 25 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 2 Eggs (size M); 500 g Low-fat curd; 150 g Flour; 100 g Raisins

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Oranges
2-3 TABLESPOONS liquid honey
3 TABLESPOONS Lemon juice
2 Kiwis
1 big apple
1 (approx. 200 g) large banana
80 g Butter or margarine
25 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
2 Eggs (size M)
500 g Low-fat curd
150 g Flour
100 g Raisins

Directions

1
Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the parting skins and collect the juice. Mix honey, orange and lemon juice.
2
Peel the kiwis, quarter them lengthwise and cut into slices. Wash the apple, quarter it and cut out the core. Cut the apple quarters into slices. Peel and slice the banana.
3
Add the fruit to the sauce, turn in it and let it steep a little. In the meantime, stir 50 g fat, sugar, vanillin sugar and lemon peel until foamy. Stir in the eggs one after the other. Stir in quark, flour and raisins.
4
Heat the remaining fat in portions in a large pan. Place small heaps of curd cheese in the pan with a tablespoon, press them flat a little and fry them on both sides until golden brown. Results in 14-15 lentils.
5
Serve finished lentils hot with fruit salad.