Yogurt Curd with Figs and Nuts
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 fig (s)
- 4 date (s)
- 1 small banana (s)
- 100 g rapes, blue
- 300 g low-fat quark
- 300 g natural yourt, low in fat
- 2 teaspoons lemon juice
- 2 tablespoon honey, more liquid
- 2 teaspoons pine nuts
- 2 teaspoon almond (s)
- 2 teaspoons walnuts or pecans
Print Recipe
Pin Recipe Instructions
- Wash the figs and dates and rub dry. Then cut the figs in half, also divide the dates and remove the stones. Peel and slice the banana. Wash the grapes and cut in half depending on the size.
- Mix the quark, yoghurt and lemon juice in a bowl until smooth and divide about 2/3 of them into 4 dessert bowls. Now drizzle 1.5 tablespoons of honey over it and pour the rest of the yogurt quark on top.
- Arrange one fig half, two date halves, the banana slices and the grapes on the yoghurt quark.
- Scatter pine nuts, almonds and walnuts or pecans on top. Drizzle the remaining honey over the fruits and nuts.
- Tip: Lovers of an intense nut aroma first lightly toast the nuts in a coated pan, let them cool down a little and add them to the yoghurt quark.
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