Summary

Ingredients

• 100 g butter
• 200 g low-fat quark
• 5 tablespoon sugar
• 1 packet vanilla sugar
• 100 g flour
• 200 ml cherry juice (cherry nectar)
• 1 tablespoon cornstarch
• 150 g berries (berry cocktail)
• 2 tablespoon butter
• 4 teaspoons poppy seeds

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Instructions

1. For the dumplings:
2. Melt 100 g butter, leave to cool. Mix the low-fat quark with 1 tablespoon of sugar and the vanilla sugar. Stir in the flour by spoonfuls. Let it rest for about 20 minutes.
3. For the sauce:
4. Bring the cherry nectar to the boil with 4 tablespoons of sugar. Mix the cornstarch with approx. 3 tablespoons of water until smooth. Bind nectar with it. Add the berry cocktail.
5. For the dumplings:
6. Shape approx. 20 dumplings out of the quark mixture with moistened hands and turn in a little flour. Let simmer in boiling salted water for about 5 minutes. Lifting out. Heat 2 tablespoons of butter and toast the poppy seeds in it. Turn the dumplings in it. Serve with sauce.