Cottage Cheese with Strawberry Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g low-fat quark
- 90 g suar
- 1 packet vanilla sugar
- 1 bottle butter-vanilla flavor
- 4 egg (s)
- 125 g flour
- Clarified butter
For the sauce:
- 300 g strawberries
- 1 point vanilla sugar
- 5 tablespoon orange juice or liqueur
- 12 lemon balm leaves
- Powdered sugar, for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix the quark with the sugar, vanilla sugar, vanilla flavor and the eggs. Stir in the flour and let it rest for at least 10 minutes.
- In the meantime, wash and clean the strawberries. Add the vanilla sugar, orange juice and a few finely chopped leaves of the lemon balm and puree with a hand blender. If you like, you can also fold in finely chopped lemon balm after the puree.
- Put clarified butter in a hot pan. Pour the quark mixture into the pan in portions with a tablespoon (approx. 8 cm in diameter). Bake on each side over medium heat for about 6 minutes until golden brown.
- Dust with powdered sugar and enjoy with the strawberry sauce. We have 5 quark pods (= 350 Kcal) per person for a sweet lunch.
- As an alternative, the strawberry sauce can also be used outside of the strawberry season with thawed frozen strawberries. The lemon balm is also very easy to freeze. After pureeing, let it cool down to room temperature for a few minutes.
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