Quark yoghurt cream with cherry compote

Name: Quark yoghurt cream with cherry compote
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (720 ml) Cherries; 100 g Sugar; 1 TABLESPOON Cornstarch; 150 g Whole milk yoghurt; 250 g Edible quark (20 % fat in dry matter); 7-10 Tbsp juice of 1/2 lemon; 1 package Vanillin sugar; 7-10 Tbsp Mint

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (720 ml) Cherries
100 g Sugar
1 TABLESPOON Cornstarch
150 g Whole milk yoghurt
250 g Edible quark (20 % fat in dry matter)
7-10 Tbsp juice of 1/2 lemon
1 package Vanillin sugar
7-10 Tbsp Mint

Directions

1
Drain the cherries and collect the juice. Measure 350 ml of juice and take off 2-3 tbsp. Boil up the rest of the juice with 50 g sugar. Stir starch with 2-3 tbsp. juice until smooth, bind remaining juice with it. Let cool down
2
In the meantime, stir yoghurt, quark, lemon juice, 50 g sugar and vanillin sugar until smooth. Put them in a cold place. Fold the cherries into the cherry juice. Arrange quark yoghurt cream with cherry compote on plates and decorate with mint. Serve with sponge fingers