Quark casserole with fruit and pudding

Ingredients for 1 servings:

• 250 g low-fat curd cheese
• 1 m.-sized egg(s)
• 1 egg white
• 60 ml almond milk (almond drink), unsweetened
• ½ pack of vanilla pudding powder
• e.g. sugar or maple syrup, stevia etc.
• 300 g fruit or berries, of your choice
• 25 g almonds, chopped, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the fruit into small cubes. Berries can, of course, be left whole. Place the fruit in a small to medium casserole dish. Note: In spring, I usually use 100g each of raspberries, currants, and blueberries, but this varies according to the season. The only thing I don’t add to the casserole is strawberries; they get too mushy for me. Bake at 140°C (top/bottom heat) in an unheated oven for about 10 minutes on the middle rack. Note: I don’t usually stick to this time exactly. Once I have the fruit in the oven, I start on the quark mixture, which takes roughly 10 minutes. Separate the eggs and set the yolk of one egg aside for something else. Beat the two egg whites until stiff. One egg white might be enough, but two will make the mixture more fluffy. Mix the egg yolks with the low-fat quark, almond milk, pudding powder, and sweetener of your choice. Fold in the beaten egg whites and, if desired, the chopped almonds. It doesn’t matter whether you add them to the fruit or to the quark. I simply like them best in the quark mixture. Remove the fruit from the oven and increase the oven temperature to 160°C. Spread the quark mixture evenly over the fruit and return everything to the middle oven rack for another 25-30 minutes. Note: Don’t be alarmed; it will look like an incredible amount when the quark mixture rises, but it will shrink back down a bit.