Autumnal Walnut Quark with Hot Raspberries and Turmeric Shot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g low-fat quark
- 50 ml milk, 1.5% fat
- 100 g raspberries, frozen
- 1 tablespoon water
- 10 g walnuts
- 1 teaspoon maple syrup
Also: for the turmeric shot
- 0.5 ½ lemon (n)
- 0.5 ½ orange (s)
- 0.5 ½ apple
- 1 piece (s) turmeric root
- 1 piece (s) ginger, approx. 5 cm long
- some cinnamon powder
- some cayenne pepper
Print Recipe
Pin Recipe Instructions
- For the quark, first mix the low-fat quark and milk together until you get a creamy mixture.
- Then heat the raspberries in a saucepan together with 1 tablespoon of water and simmer. Sweeten with 1 teaspoon maple syrup as desired. Then put the quark mixture in a cereal bowl and garnish with the hot raspberries and walnuts.
- For the turmeric shot, first cut the apple into small pieces and remove the core. Peel the lemon and orange and place in a blender along with the ginger and turmeric. Refine to taste with cinnamon and cayenne pepper. Serve the shot with the walnut quark.
- Pour the remaining juice into a small glass bottle and store in the refrigerator. The juice can be kept in the refrigerator for approx. 4 - 6 days.
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