Fluffy curd dumplings "light" cooked in steam with fruit sauce

Ingredients for 4 servings:

• 500 g low-fat quark or 20% (low-fat curd cheese)
• 2 eggs
• 2 brioche rolls, stale (also croissants or toast)
• 1 packet of vanilla pudding powder
• 100 g flour
• Mint leaves, optional
• 20 tbsp mango puree, peach puree or cherry compote
• Yogurt for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

sweet main course without added fat and guaranteed not slimy

Mix the quark and eggs. Dice the stale brioche into small cubes. If you want it to look nicer, remove any dark edges. Add to the quark mixture. Add the custard powder and enough flour so that the dough is still a bit sticky but not too hard. Add the chopped mint (you can also add half a sachet of peppermint tea leaves). Let it rest for about half an hour. Then, with wet hands (this prevents stickiness), form the dough into small dumplings about 3-4 cm in diameter. Steam the dumplings in a steamer; this way, they have no contact with water and remain wonderfully “dry.” They may no longer be round but hemispherical. If you don’t have a steamer, boil them normally in water. They should be done after about 20 minutes (it’s okay to cook them too long; they’ll never be al dente!). Then serve with fruit sauce, jam, compote, and a little yogurt, or something similar. These dumplings are so fluffy and fragrant, you’ll never get enough! Serve them as a main course; if you have any leftovers, you can also slice them and fry them in butter for the next meal (breakfast).