Summary

Ingredients

• 1 can mandarin (s), 34 ml
• 4 sheets gelatin, white
• 250 g low-fat quark
• 0.5 ½ lemon (s), organic, zest and juice it
• 1 packet vanilla sugar
• 3 tablespoon sugar
• 150 g cream
• 2 meringue bowls
• some lemon balm leaves, for garnish

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Instructions

1. Drain the mandarins well in a colander and collect the juice. Remove 5 tablespoons of juice. Soak the gelatine in the rest of the mandarin juice.
2. Mix the quark with lemon peel, 2 tablespoons lemon juice, 5 tablespoons mandarin juice, vanilla sugar and sugar until smooth. Gently heat the gelatine with the juice until the gelatine is dissolved. Stir in 2 tablespoons of quark and then stir into the rest of the quark. Whip the cream until stiff and fold into the quark. Fold in half the mandarins. Spread the cream in dessert glasses and chill for at least 4 hours.
3. Roughly crumble the meringue pods and distribute them with the rest of the mandarins on the cream cheese cups. Garnish with lemon balm.
4. The cream cheese cup also tastes good with mango and limes!