Coconut pudding rolls

Ingredients for 6 servings:

• 100 g low-fat curd cheese
• 150 g flour
• 300 ml milk
• possibly oil
• 50 g desiccated coconut
• ½ pack of baking powder
• 1 packet of pudding powder (vanilla flavor)
• 2 tbsp sweetener, liquid or
• 50 g sugar
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

low in fat and calories – and still delicious

Mix the low-fat quark with 50 ml of milk and 1 tbsp of sweetener until smooth. Mix the flour with the baking powder and desiccated coconut and knead into the quark mixture. Make a thick pudding from 250 ml of milk, 1 tbsp of sweetener and the pudding powder. First, mix 6 tbsp of cold milk with the pudding powder and 1 tbsp of sweetener. Heat the remaining milk until lightly foaming. Remove from the heat and stir in the pudding mix, stirring vigorously with a whisk; it will set almost immediately. Using a large spoon, transfer the quark dough in portions to a floured work surface, sprinkle with a little flour and roll into a sausage. Then flatten this dough with a rolling pin to about 1 cm thick. If the dough is still too sticky and difficult to shape, simply sprinkle a little more flour on the surface. Spread 3-4 tablespoons of the thick pudding mixture onto the flattened strip and loosely roll the strip up starting from the narrow side. Place the rolls on a baking sheet lined with parchment paper and bake for about 20-25 minutes at 175°C (350°F). If you prefer a classic quark and oil dough instead of the low-calorie version, you can add 4 tablespoons of oil to the dough and replace the sweetener with 50g of sugar.