High-protein lemon quark mousse

High-protein lemon quark mousse with low-fat quark, fresh lemon juice and vanilla. A really refreshing dessert with lemon and quark.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 180 kcal per serving
• Protein: 20 g
• Fat: 5 g
• Carbs: 14 g

Ingredients

• 250g low-fat quark
• 1 lemon
• 1 tbsp honey
• 2 organic eggs

Method

You’ll need: hand mixer · mixing bowl · grater

1. Wash the lemon in hot water, finely grate the zest and squeeze the juice into a mixing bowl.
2. Add the low-fat quark, zest and honey and beat everything with a hand mixer for 3 min until creamy.
3. Separate the eggs and whisk the egg whites in a separate bowl until so stiff that you can hold the bowl upside down.
4. Fold the whisked egg whites into the quark mixture in three batches with a spatula so the air stays in.
5. Spoon the mousse into two shallow bowls and chill in the fridge for at least an hour.

Good to know

An airy mousse doesn't always need heavy cream. The whisked egg whites give the low-fat quark a texture that practically melts on your tongue.

Swaps

Honey → yacon syrup (if you want to cut down on fructose – although the syrup turns the pale cream slightly brown).

Cooking tips

The whisk for the egg whites must be completely grease-free. A tiny drop of yolk or water is enough, and the egg whites will never stiffen.

Storage

Raw whisked egg white collapses after a few hours. Make this chilled dessert on the evening you want it and eat it straight away.

Allergens

Contains egg and milk. Completely gluten-free and nut-free. The egg white stays raw: in pregnancy and for young children, only make it with pasteurised egg white.