in Dessert Recipes

Cream cheese dessert with blueberries

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Ingredients for 5 servings:

  • 100 g whipped cream
  • 5 sheets of white gelatin
  • 500 g low-fat curd cheese
  • 80 g sugar
  • 1 pack of lemon peel
  • 100 g ladyfingers
  • 300 g blueberries (frozen)
  • possibly blueberries, fresh or mint leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

Heat the cream and dissolve the gelatin in it, then let it cool. Roughly crumble the sponge fingers and divide between dessert glasses. Whisk the quark with the sugar, lemon zest, and gelatin cream until creamy. Carefully fold the blueberries into the quark cream and pour everything over the sponge fingers. Refrigerate overnight. Garnish with fresh blueberries or mint leaves, if desired. The cream also makes an excellent cake cream. Simply place a cake ring around a light-colored sponge cake base, double the cream, and spread it over the sponge cake. Refrigerate and decorate as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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