Pumpernickel and Blueberry Quark
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 slice / n pumpernickel, crumbled
- 1 teaspoon butter
- 1 tablespoon sugar
- 0.5 tablespoon ½ hazelnuts, chopped
- 125 g low-fat quark
- 1 teaspoon orange juice
- 1 orange (s), zest from an organic
- 1 teaspoon vanilla sugar
- 125 g blueberries (or other soft fruit your choice)
Print Recipe
Pin Recipe Instructions
- Finely chop the pumpernickel. Roast with butter, 1 teaspoon sugar and hazelnuts.
- Mix the quark with the orange juice, a little orange peel, vanilla sugar and the remaining sugar until smooth.
- Put some blueberries aside as decoration.
- Layer the quark with pumpernickel and blueberries in a bowl. Garnish with blueberries, pumpernickel crumbs and some orange peel.
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