Quark slices with grapes (diabetics)
easy
45 mins
45 mins
Ingredients
- 100 g Rusk
- 80 g butter/margarine
- 1 (12 g) gestr. Tbsp diabetic sweet
- 8 sheets white gelatine
- 200 g Low-fat curd and skimmed milk yoghurt
- 5 tablespoons (50 ml) Lemon juice
- 7-10 Tbsp grated zest of 1 lemon
- 150 g green and blue grapes, halved and seeded
- 100 g Apricot Jam
- 7-10 Tbsp a few squirts of sweetener
- 7-10 Tbsp Freezer bag
- 7-10 Tbsp Cling film
Directions
- 1
Put the rusks in a freezer bag and crush them finely with a cake roll. Melt the fat and mix with diabetic sweetness and rusk crumbs. Line a box form (25 cm long) with foil so that it protrudes over the edge. Pour the crumb mixture into the box mould and press firmly. Put it in a cold place. Soak gelatine in cold water. Mix quark and yoghurt with lemon juice and zest, season to taste with sweetener. Squeeze the gelatine, dissolve carefully. First mix 2 tablespoons of the quark mixture with gelatine, then stir into the remaining cream. Spread evenly on the base. Chill for approx. 2 hours
- 2
Carefully lift the cake out of the tin with the help of the foil and cut it into 8 pieces. Cover the slices with grapes. Melt apricot jam at low heat, pass through a sieve and drizzle over the grapes
- 3
Tip: Prepare the base from 150 g rusks, 120 g fat, 1 tablespoon sugar and 1 packet of vanillin sugar. For the cream, use mascarpone instead of low-fat curd cheese and sweeten the mixture with 3 tablespoons of sugar
- 4
Waiting time approx. 2 hours. Per cut approx. 840 kJ/200 kcal. E 8 g/F 9 g/KH 22 g/ 2 BE
Nutrition Facts
200 kcal
22 g
9 g
8 g
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