Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g quark (curd cheese)
- 5 tablespoon flour
- 2 egg (s)
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 250 g blueberries (cranberries)
- 250 ml yogurt
- 125 ml cream
- 4 tablespoon jam (cranberry)
- some butter
Print Recipe
Pin Recipe Instructions
- Mix the curd cheese with the flour, eggs, salt and vanilla sugar to a smooth mass. Clean the cranberries and carefully fold them into the batter.
- Heat some butter in a pan. Cut out dumplings with a diameter of approx. 4 to 5 cm from the dough with a spoon and bake them golden yellow on both sides.
- For the cranberry foam, whip the cream very firm. Mix the yogurt with the currant jam and carefully fold in the cream.
- Arrange the cranberry pots with the cranberry foam on plates and serve immediately.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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