Omega-3 curd cream with berries

Ingredients for 2 servings:

• 500 g low-fat curd cheese
• 10 g oil (algae oil), alternatively linseed oil
• 200 ml soy milk (soy drink) with calcium
• 10 g flaxseed
• 10 g hemp seeds, peeled
• some vanilla, real, ground
• 150 g blueberries, fresh (see notes*)
• 125 g fresh raspberries (see notes*)
• 125 g blackberries, fresh (see notes*)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Protein-rich breakfast with valuable omega-3 fatty acids, also ideal as a boost after exercise

Mix the low-fat quark with the algae oil (alternatively linseed oil) and the soy milk until smooth. Freshly grind the linseed and stir it into the quark cream along with the hemp seeds. Season the quark cream with a little real vanilla and divide it into two portions. Wash the berries and divide them evenly between the two portions. Tip: If you’re eating alone, you can store the second portion in a tightly sealed container, e.g., in a jar/Tupperware container, until the next day. Notes: I don’t like it particularly sweet. Therefore, this recipe uses no sugar or other sweeteners. If you like sweet things, please sweeten to your own taste. For a mild sweetness, you can puree a ripe banana and add it to the quark cream. For more sweetness, add honey, agave syrup, etc., or low-fructose alternatives (e.g., rice syrup) to taste. *Outside of berry season, frozen berries also work very well. I usually fold it into the quark cream from frozen. If you prepare the quark cream the night before, it can be easily thawed in the refrigerator until breakfast time. The quark cream is rich in protein, fiber (from the berries), and omega-3 fatty acids. It also contains almost all the micronutrients—vitamins and minerals—you need, such as B vitamins, including vitamin B12, vitamins C, E, and K, as well as calcium, magnesium, iron, and zinc. Nutritional values: Energy: 387 kcal / 1613 kJ; Protein: 42.5 g; Carbohydrates: 20.5 g; Fiber: 11.8 g; Fat: 12.8 g