High-protein raspberry quark cream

High-protein raspberry quark cream: a creamy dessert with low-fat quark, raspberries, honey and chia seeds – plenty of protein, fruity and quick to make.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 290 kcal per serving
• Protein: 30 g
• Fat: 5 g
• Carbs: 36 g

Ingredients

• 250 g low-fat quark
• 100 g raspberries
• 1 tbsp honey
• 1 tbsp chia seeds

Method

You’ll need: mixing bowl

1. Lightly crush the raspberries in a small bowl so some juice runs out.
2. Stir the low-fat quark with the honey until the cream is soft and smooth.
3. Fold in the chia seeds and leave the mixture to stand briefly so they swell a little.
4. Get a glass or bowl ready and layer the raspberries and quark cream alternately.
5. Finish with a few whole raspberries if you like and chill briefly.
6. Serve ice-cold and enjoy straight away.

Good to know

When it has to be quick, this cream is exactly my thing. Fresh, creamy and pleasantly light. So simple that you can manage it even on long days.

Swaps

Low-fat quark → skyr (similar protein content, slightly milder in flavour); honey → date paste (adds natural sweetness and slightly more minerals); raspberries → blueberries (also contain fibre, with different polyphenols); chia seeds → ground linseed (fibre and omega-3 fatty acids, often cheaper and more local)

Allergens

Contains milk; chia seeds don't suit everyone equally, so use them sparingly for children and give them enough time to swell; during pregnancy the ingredients are commonly eaten, as long as the dairy products are fresh and in good condition.