in Dessert Recipes

Low-carb quark cream with strawberry sauce

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Ingredients for 4 servings:

  • 500 g quark (20%)
  • 2 handfuls of strawberries, frozen
  • ½ lemon(s)
  • Sweetener, liquid
  • Milk

Instructions

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

Thaw the strawberries. Mix the quark with a little milk and a few dashes of sweetener. Adjust the sweetness to taste. Squeeze half a lemon, remove the seeds, and stir the juice, including the pulp, into the quark. The consistency should be a fluffy quark cream; thin it further with milk if necessary. Puree the strawberries and, if you like, add a dash of sweetener, depending on the quality of the strawberries. Serve the quark in a dessert bowl and top with strawberry sauce. Leftovers can also be mixed in and eaten later. Tip: only use fresh strawberries if you can buy good-quality German strawberries; otherwise, this will just be a watery sauce. I generally only use frozen strawberries, as they always offer the best flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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