Breakfast quark casserole with fruit

Ingredients for 4 servings:

• 60 g soft wheat semolina
• 65 g protein powder or pudding powder (vanilla flavor)
• 30 g desiccated coconut or cinnamon (to match the fruit)
• 30 g erythritol (sugar substitute)
• 1 pinch of salt
• 2 m.-sized eggs
• 700 g low-fat curd cheese
• 1 tsp lemon juice, if desired
• 120 g fruits of your choice, e.g. peaches, nectarines, tangerines, apples
• 120 g raspberries or blueberries, frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Mix the soft wheat semolina, protein powder, desiccated coconut, erythritol, salt, eggs, low-fat quark, and lemon juice (Thermomix: 30 seconds/speed 4). Pour the mixture into 4 ovenproof bowls. Distribute the diced fruit and berries evenly among the bowls, stir, and smooth the surface. There are several baking options: For a fresher, less solid result, bake in the air fryer at 160°C for 15 minutes, covered with aluminum foil. If browning is desired, remove the foil a little earlier. For a cheesecake-like result, bake in the air fryer at 160°C for 15 minutes, or in a preheated oven at 175°C (top/bottom heat) for about 20-25 minutes, until the surface is lightly browned. If only one dish is used instead of four, the baking time will increase accordingly. The casserole can be eaten lukewarm or pre-baked in the refrigerator, unbaked for a maximum of one day (raw egg) or baked for up to two days.