Berry curd with poppy seeds and oranges

Ingredients for 4 servings:

• 400 g berries, mixed
• 2 large oranges
• 3 tbsp pine nuts
• 1 tbsp poppy seeds
• 200 g low-fat curd cheese
• 200 g cream quark, 0.2% fat
• 4 tbsp sour cream
• 2 tsp honey, liquid or maple syrup

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sort and wash the berries, such as blueberries, strawberries, and raspberries, and hull and drain well. Quarter the strawberries. Peel an orange generously with a sharp knife, removing even the white pith. Then cut the fruit segments, first removing the membranes, and then into pieces, reserving the juice. Halve the second orange crosswise and squeeze out all the juice. Roast the pine nuts and poppy seeds one after the other in a non-stick pan without fat. Then remove and let cool completely on plates. Mix the orange juice with the two types of quark, the sour cream, and the honey or maple syrup. Stir in the roasted pine nuts and poppy seeds. Finally, mix in two-thirds of the berries and the orange segments. Divide the berry quark among bowls and garnish with the remaining berries. Tip: Off-season, you can also use frozen berries; you can even find them as a ready-made berry mix. If you like, you can lightly crush the poppy seeds in a mortar before roasting them in the pan – this will intensify the poppy aroma.