Strawberry quark cream

Strawberry quark cream

20 Min. Active
40 Min. Total
212 kcal per person
vegetarian
Nutritional value / person: Fat: 4 g, Carbohydrate: 28 g, Protein: 15 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Bowl
  • Glass
  • Knife
  • Lemon squeezer
  • Tablespoon
  • Timer
  • Whisk
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Strawberries

400 g strawberries
1 lemon
1 parcel bourbon vanilla sugar (approx. 8 g)

Quark cream

250 g half-fat quark
250 g low-fat quark
2 tbsp birnel (pear syrup)

To layer

40 g zwieback

How it's done

The kids can help at the marked areas .

Strawberries

400 g strawberries
1 lemon
1 parcel bourbon vanilla sugar (approx. 8 g)

Chop the strawberries, squeeze 2 tbsp of juice from the lemon. Place the strawberries, lemon juice and vanilla sugar in a bowl, mix, cover and leave to absorb for approx. 20 mins.

Quark cream

250 g half-fat quark
250 g low-fat quark
2 tbsp birnel (pear syrup)

Combine the quark and pear syrup, divide between 4 glasses (each approx. 2 dl).

To layer

40 g zwieback

Break the zwieback into small pieces, scatter on top of the quark with the strawberries.

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