Autumnal Walnut Quark with Hot Raspberries and Turmeric Shot

Summary

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

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Instructions

1. For the quark, first mix the low-fat quark and milk together until you get a creamy mixture.
2. 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.
3. 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.
4. 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.