Curd dumplings with cherry sauce

Ingredients for 2 servings:

• 250 g low-fat curd cheese
• 1 egg(s)
• 50 g flour, whole grain
• 60 g semolina (whole wheat semolina)
• some salt
• 25 g breadcrumbs
• 20 g butter
• 300 g cherries
• 50 ml apple juice or cherry juice
• 25 g cornstarch
• some sugar
• salt water

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

light summery quark dessert

Beat the quark and egg until creamy. Add the flour and semolina, season with salt, and let stand for 30 minutes. Bring plenty of salted water to a boil. Using a teaspoon, scoop out a small dumpling from the dough and let it simmer in the boiling water until tender. If the dumpling doesn’t stick, add a little more semolina to the dough. Scoop out dumplings with a wet tablespoon and drop them into the water. Let them sit for about 3-4 minutes, until they rise to the surface. Remove from the water with a slotted spoon. Fry the breadcrumbs in the butter and toss the dumplings in the butter. Pick out a few good-sized cherries. Pit the remaining cherries and add them to a saucepan with their juice. Remove 3 tablespoons of the juice and stir into the cornstarch. Purée the cherries with a hand blender. Bring the cherry purée to a boil, add the mixed cornstarch, stirring constantly, and bring to a boil. Season the cherry sauce with sugar to taste.