Coconut curd balls with blueberry yogurt sauce

Ingredients for 3 servings:

• 250 g low-fat curd cheese
• 1 egg(s)
• 30 g soft wheat semolina
• 50 g flour
• 100 g desiccated coconut
• ½ lemon(s), juice and zest
• 20 g powdered sugar
• 1 vanilla pod(s), including the pulp
• 300 g blueberries
• 300 g low-fat yogurt
• e.g. powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

light summer dessert

Drain the quark well and beat with the egg, powdered sugar, and vanilla seeds until creamy. Stir in the lemon zest and juice. Then mix in the flour, semolina, and 60g desiccated coconut. Chill the mixture for 30 minutes. Then form the mixture into 10 small balls and let them rest in lightly salted, boiling water for 10 minutes. Then roll the balls in 40g desiccated coconut. Important: Make the sauce fresh!!! Add the yogurt and blueberries, setting a few aside for decoration, and blend in any amount of powdered sugar. Serve the balls on top!