Autumnal walnut curd with hot raspberries and a turmeric shot

Ingredients for 1 servings:

• 125 g low-fat curd cheese
• 50 ml milk, 1.5% fat
• 100 g raspberries, frozen
• 1 tbsp water
• 10 g walnuts
• 1 tsp maple syrup
• ½ lemon(s)
• ½ orange(s)
• ½ apple
• 1 piece(s) turmeric root
• 1 piece(s) ginger, approx. 5 cm long
• some cinnamon powder
• some cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

for Meta-Type Alpha, vitamin bomb

To make the quark, first mix the low-fat quark and milk together until creamy. Then, in a saucepan, heat the raspberries with 1 tablespoon of water and simmer. Sweeten with 1 teaspoon of maple syrup, if desired. Then pour the quark mixture into a cereal bowl and garnish with the hot raspberries and walnuts. For the turmeric shot, first cut the apple into small pieces, removing the core. Peel the lemon and orange and place them in a blender along with the ginger and turmeric. Season with cinnamon and cayenne pepper to taste. Serve the shot with the walnut quark. Pour the remaining juice into a small glass bottle and store in the refrigerator. The juice will keep for about 4-6 days in the refrigerator.