Berry layered cream

Ingredients for 2 servings:

• 125 g low-fat curd cheese (1.38 WGP)
• 1 tbsp sugar, approx. 20g (1.58 WGP)
• 1 vanilla pod(s), the pulp (0.5 WGP)
• 60 ml Cremefine for whipping (2.52 WGP)
• 300 g berries, mixed, fresh or frozen (3.24 WGP)
• ½ tsp lemon balm, chopped, or mint
• 1 tsp pistachios, chopped

Instructions

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

with WGP indication, also suitable for WW

Mix the quark and sugar. Halve the vanilla pod lengthwise and scrape out the seeds. Mix the Cremefine with the vanilla seeds, beat until stiff, and fold into the quark mixture. Instead of the vanilla pod and sugar separately, you can also use vanilla sugar. Wash the fresh berries and dry them slightly. Set a few berries aside for decoration. Puree the remaining berries with lemon balm or mint. Alternatively, you can use frozen berries. Thaw them before use, or puree them from frozen in summer and serve ice-cold. Alternately layer the quark cream and the berry purée in two glasses to create a striped pattern. Finish with a dollop of quark cream and decorate it with some berries and chopped pistachios. This layered cream is perfect to take with you, to work, or as a gift to the next party. Fill the layered cream into sealable jars, such as washed-out jam or preserving jars, and transport upright. Per serving: 4.6 WGP. Points may vary depending on the actual ingredients used (brand, fat content, etc.)!