High-protein raspberry and quark bake
High-protein raspberry and quark bake with low-fat quark, raspberries and organic eggs. A sweet dessert from the oven with raspberries and quark.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 30 min
- Total time: 40 min
- Calories: 350 kcal per serving
- Protein: 35 g
- Fat: 16 g
- Carbs: 15 g
Ingredients
- 300g low-fat quark
- 2 organic eggs
- 150g raspberries
- 2 tbsp almonds
- 1 tbsp honey
Method
You’ll need: oven · baking dish · hand mixer · mixing bowl
- Preheat the oven to 180 °C (160 °C fan) and separate the eggs into two mixing bowls.
- Whisk the egg whites with a hand mixer until stiff enough that they don't slide out when you tip the bowl.
- In the other bowl, stir the egg yolks with the low-fat quark and honey into a smooth cream.
- Gently fold the whisked egg whites and the frozen raspberries into the quark cream with a spoon.
- Pour the mixture into an ovenproof dish, scatter the chopped almonds over the top and bake for 30 min.
Good to know
This warm bake tastes almost like a sweet cake, but it's mostly quark and eggs. The hot fruit collapses into a sauce in the oven.
Swaps
Raspberries → cherries (for a slightly darker, chunkier fruit filling that breaks down less in the oven).
Cooking tips
Never open the oven door while it's baking. The sudden drop in temperature makes the airy quark bake collapse immediately.
Storage
The bake will inevitably sink a little as it cools, but the next day it tastes great cold as a firm quark cake.
Allergens
Contains egg, milk and tree nuts (almonds). Completely gluten-free.
