Quark dumplings with strawberry sauce

Ingredients for 4 servings:

• 500 g low-fat curd cheese
• 90 g sugar
• 1 packet of vanilla sugar
• 1 bottle of butter-vanilla flavoring
• 4 eggs
• 125 g flour
• Clarified butter
• 300 g strawberries
• 1 tbsp vanilla sugar
• 5 tbsp orange juice or liqueur
• 12 leaves of lemon balm
• Powdered sugar, for sprinkling

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

… something hot – something cold …

Mix the quark with the sugar, vanilla sugar, vanilla flavoring, and eggs. Stir in the flour and let it rest for at least 10 minutes. Meanwhile, wash and hull the strawberries. Add the vanilla sugar, orange juice, and a few finely chopped lemon balm leaves and puree with a hand blender. If you like, you can also fold in some finely chopped lemon balm after pureeing. Add clarified butter to a hot pan. Add the quark mixture in tablespoonfuls (approx. 8 cm in diameter) to the pan. Fry over medium heat for about 6 minutes on each side until golden brown. Dust with powdered sugar and enjoy with the strawberry sauce. We serve 5 Quarkkeulchen (= 350 kcal) per person for a sweet lunch. Alternatively, the strawberry sauce can also be made outside of strawberry season using thawed frozen strawberries. The lemon balm also freezes very well. After pureeing, let it cool to room temperature for a few minutes.