Westphalian jelly with apples and cherries

Ingredients for 4 servings:

• 2 m.-sized apples
• 1 cup sweet cherries, approx. 150 g, fresh or compote without sugar or frozen
• 250 g low-fat curd cheese
• 200 g whipped cream
• 1 slice(s) of pumpernickel, approx. 40 g
• 1 handful of nuts
• 1 tbsp butter
• 2 tsp honey
• some vanilla
• some cinnamon powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian, sugar-free

Chop the nuts and roast them in a pan without fat. Crumble the pumpernickel and fry in butter in a pan for about 5 minutes until crispy. Add the nuts and let cool. Caramelize the apples in the pan with a spoonful of honey. Add the cherries and simmer until compote forms. Fold the whipped cream into the quark. Season the cream quark with vanilla and the compote with cinnamon. Now layer the quark in a glass and garnish with compote, nuts, and honey. Tips: Again, let your imagination run wild here. Apples are a good choice in winter. In summer, you can use berries, cherries, peaches, and much more. Almonds also go well with the pumpernickel crumble. If you want to serve this dessert on a buffet, simply use smaller glasses so that several guests can snack on it.