Belgian Blueberry – Mascarpone – Curd Cream

Summary

Ingredients

• 250 g low-fat quark
• 150 g mascarpone
• 250 g blueberries (frozen)
• 100 g honey
• 30 g marzipan paste
• 2 piece (s) chocolate, white
• 100 g walnuts
• possibly Cremefine for whipping or cream

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Instructions

1. Thaw the frozen blueberries in the refrigerator. Put the low-fat quark, mascarpone, honey and the torn marzipan mixture in a bowl. Mix with the mixer for 1 minute on low and then for 4 - 6 minutes on the highest level, until everything is mixed.
2. Layer the cream alternately with the blueberries and nuts in dessert bowls or a bowl. Finally, grate the chocolate, sprinkle it over the cream and chill in the refrigerator for 1 hour.
3. If you like it even creamier, you can add 250 g of Cremefine for whipping or whipped cream to the cream. You can of course swap fruits and chocolate as you wish.