Quark and rice casserole with strawberries

Ingredients for 2 servings:

• 150 g rice pudding
• 1 liter of boiling water
• 125 g sugar
• 2 eggs
• 60 g butter
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 pinch of cinnamon powder
• 250 g low-fat curd cheese
• e.g. strawberries, fresh or other fruits
• Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

sweet main course with fresh fruit

Add the rice to about 1 liter of boiling water and simmer, covered, over low heat for about 17 minutes. Stir occasionally. Drain through a sieve and let cool to room temperature. Preheat the oven to 180°C and grease a baking dish with butter. Separate the eggs. Beat the egg whites until stiff peaks form. Melt the butter over low heat and beat with the sugar, egg yolks, salt, cinnamon, and vanilla sugar for 2-3 minutes until fluffy. Stir in the quark. Using a wooden spoon, carefully fold in the rice, followed by the beaten egg whites. Pour everything into the dish and bake for about 45-60 minutes. In the meantime, clean the strawberries, halve or quarter them, and toss with 1-2 teaspoons of sugar to allow the juices to develop. The casserole is ready when it is lightly browned. Serve immediately, hot, with the strawberries. Cherries or other fresh fruit also work well as a side dish.