Quark-raspberry ice cream

Ingredients for 4 servings:

• 500 g raspberries, frozen
• 400 g low-fat curd cheese
• possibly honey, 2 – 3 tbsp
• possibly water

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Low carb, no sugar

Put the frozen raspberries and quark into a blender. Blend the raspberry and quark mixture until nice and smooth. Without honey, the ice cream will end up being quite sour, so if you prefer it sweeter, simply add 2-3 tablespoons of honey to the blender. If the mixture is too thick, add a little water or milk. The blender may not be able to blend the mixture at first, so just add a little liquid, and it should work. Once everything is creamy, ladle the ice cream into small bowls and serve. If the ice cream is still too runny, simply place it in the freezer for 1-2 hours. If you can’t or don’t want to eat it all right away, simply freeze it and microwave it briefly at 350 watts for 1-2 minutes before enjoying it again. It’s better to blend it too briefly and in small increments than too long.