Indian yogurt cream

Ingredients for 2 servings:

• ½ tsp cardamom
• ½ tsp coriander, ground
• ½ tsp cumin, ground
• ¼ tsp ground cinnamon
• 360 g natural yogurt
• 250 g quark (semi-skimmed quark)
• 3 tbsp powdered sugar
• Saffron threads
• 1 mango(s), peeled
• Pistachios, shelled, coarsely chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Lightly toast the spices in a small, non-stick frying pan over medium heat, then transfer to a large bowl. Add the yogurt and all other ingredients up to and including the saffron threads, mix well, and let the cream stand, covered, at room temperature for about 1 hour. Cut the mango flesh along both sides along the flat stone, then cut lengthwise into approximately 1 cm thick slices. Garnish the cream with the mango slices. Tip: The spices can be easily removed from the pan using a heat-resistant brush. Per person: 7 g fat, 10 g protein, 21 g carbohydrates, 799 kJ (191 kcal).