Summary

Ingredients

• 30 g almond (s) with skin
• 55 g biscuit (s) (shortbread biscuits)
• 40 g butter
• 250 g quark
• 150 g yourt, Greek
• 150 g cream cheese
• 25 g powdered suar
• 1 vanilla pod (s)
• 1 lemon (s), untreated
• 150 g blueberries (frozen)
• 1 tablespoon sugar
• 1 bowl blueberries, fresh

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Instructions

1. Put the frozen blueberries out to thaw. Roughly chop the almonds and roast them. Crumble the shortbread biscuits and mix both with the butter.
2. Pour the mixture into tall glasses as a base (caipirinha glasses are good here). Put the glasses in the fridge for about 30 minutes.
3. Rub the lemon peel and squeeze out the juice. Mix the quark, yogurt, cream cheese, powdered sugar, lemon zest and juice. Scrape out the vanilla pod and stir the pulp into the mixture (if necessary, vanilla sugar will certainly do as well).
4. Puree the thawed blueberries together with the sugar (hand blender!). Take the glasses out of the fridge and fill them with half the curd mixture.
5. Now either add a few fresh blueberries first, then the rest of the quark mixture and, as a topping, the blueberry puree. Or fill in the puree as a middle layer and top with the fresh blueberries as a topping. Both look pretty good.
6. Afterwards, put the glasses back in the fridge and then just enjoy.