Blueberry – Yogurt with Egg Whites
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 cups natural yogurt
- 250 g quark
- 120 g suar
- 2 egg yolks
- 0.5 ½ lemon (s), juice it
- 400 g blueberries, frozen (blueberries)
- 3 egg whites
- 150 grams sugar
Print Recipe
Pin Recipe Instructions
- Mix together the yogurt, quark, 120 g sugar, egg yolk and the juice of the lemon. Add the frozen blueberries, pour everything into a fireproof glass bowl and let it get ice-cold in the refrigerator.
- Beat the egg whites with the sugar until very stiff, place large dumplings on the yoghurt mixture with a tablespoon and bake in the preheated oven at not too high a temperature (120-150 °) until the tips of the egg whites are light brown.
- Serve immediately!
- The refined is the still cold inside and the warm outside.
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