Noodle – Cherry – Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta
- water (salt water)
- 1 glass sour cherries (720 ml)
- 25 g cornstarch
- 100 g suar
- 1 lemon (s), untreated, the zest it
- 2 egg (s)
- 300 g low-fat quark
- 250 g whipped cream
- 2 packs vanilla sugar
- 10 g almond (s), chopped
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cook the pasta in boiling, lightly salted water for about 9 minutes, then drain. Pour the cherries on a sieve, collect the juice. Mix the cornstarch and 5 to 6 tablespoons of cherry juice until smooth.
- Bring the remaining juice, 2 tablespoons of sugar and the lemon zest to the boil. Stir in the cornstarch, bring to the boil briefly and remove the lemon peel. Add the cherries.
- Separate the eggs. Mix the quark, cream, egg yolk, the remaining sugar and vanilla sugar together. Beat the egg whites until stiff and fold carefully into the curd mixture.
- Gently mix in the pasta. Put the pasta and compote in a greased ovenproof dish and sprinkle with chopped almonds. Baking time: approx. 30 minutes at 200 ° C. Also tastes great as a dessert!
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