Looking for a fast, easy and delicious dessert idea? Well here you are. Very fresh, especially for sunny BBQ-days and has this little extra twist with the roasted pine nuts. Perfectly easy to prepare before the guests arrive (just cool in the fridge) and it’s not as heavy, so a really nice finish to a dinner or BBQ.
Here is the recipe:
Ingredients for 6
1kg low fat quark (curd) (Magerquark))
2 packs vanilla sugar (approx. 16g)
30g sugar (or more if you prefer)
300ml liquid cream (for a low fat version: mix with yoghurt or milk instead of cream)
75g pine nuts (alternatively use almonds slivers)
Start with preparing the pine nuts. Roast the pine nuts in a pan (no oil needed!), stirring continuously, so they don’t burn (which happens really easily). Set aside and let cool. Mix together quark, sugar and vanilla sugar with a hand mixer. Then whip the cream and carefully fold into the curd.
Wash blueberries, pat them dry and spread on top of the curd. Last but not least sprinkle the pine nuts onto the blueberries.
Serve in a large bowl which looks especially pretty.