Summary

Ingredients

• 250 ml water
• 100 g millet
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 3 tablespoon raisins
• 250 g quark (low-fat quark)
• 2 tablespoon lemon juice
• 3 tablespoon honey
• 250 g strawberries
• 150 ml cream

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Instructions

1. Rinse 100 g millet under hot running water in a fine sieve for 1 min to remove the bitter coating.
2. Bring 250 ml water to a boil in a small saucepan. Add the rinsed millet, a pinch of salt, and 1 packet of vanilla sugar. Return to a boil, then cover and reduce heat to low. Let it steam for 20 min, until the millet has absorbed the water and is tender.
3. Stir in 3 tbsp raisins, remove from the heat, and let the millet cool to room temperature.
4. Meanwhile, mix 250 g low-fat quark with 2 tbsp lemon juice and 3 tbsp honey until smooth. Fold into the cooled millet.
5. Hull and chop 250 g strawberries. Whip 150 ml cream to soft peaks (or leave as pouring cream if preferred).
6. Fold the strawberries into the millet-quark mixture and top with the whipped cream just before serving.