Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
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
- Mix 125 g low-fat quark with 50 ml milk in a bowl until smooth and creamy.
- Place 100 g frozen raspberries and 1 tablespoon water in a saucepan over medium heat. Simmer for 5 min until the raspberries soften and release their juices. Stir in 1 teaspoon maple syrup.
- Pour the quark mixture into a cereal bowl and top with the hot raspberries. Scatter 10 g walnuts over the top and serve immediately.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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