Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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!