Ille's light yeast dough – quark cake with fruit

Ingredients for 1 servings:

• 10 tbsp flour, for flat yeast dough
• 1 pinch of salt
• 1 tsp, heaped sugar
• 1 tbsp oil (rapeseed oil)
• 100 ml water, warm
• ½ pack of dry yeast or fresh yeast
• 500 g low-fat curd cheese
• 1 cup of cream cheese 0.2% fat
• 3 eggs
• 1 package of pudding powder, vanilla
• 7 tbsp sugar
• 1 tbsp cinnamon and sugar
• 6 tbsp milk
• Lemon juice and lemon zest, or flavoring
• 500 g plum(s), or pears or apples according to preference

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

WW-suitable, low in fat and sugar, a light and tasty alternative to grandma’s fine cheesecake

WW-suitable yeast dough for a 26 cm baking tin – round baking tray! The base stays flat! Put the flour in a bowl and make a well in the middle. Mix the yeast with the sugar and add to the flour well. Add the lukewarm water and oil and stir slowly with a whisk or whisk until enough flour has been mixed from the edges to the rest of the dough. (Pre-dough) Keep warm for 30 minutes and then knead everything together and keep warm for another 30 minutes! Knead thoroughly, roll out and place on the greased baking tray. Topping: Peel or core 500 g plums or 5-6 medium pears or apples and cut into strips. Mix the milk with the custard powder, then mix into the quark. Mix the quark with the cream cheese and the other ingredients + 7 tbsp sugar until well mixed. Sprinkle 1 tbsp cinnamon sugar and the lemon juice over the fruit and mix. Place the fruit on the yeast dough and then the mixed quark mixture on top. Bake in a preheated oven at 175 degrees Celsius for approximately 40-45 minutes! Suitable for WWW = 1.50 P/piece