High-protein vanilla quark dumplings

Vanilla quark dumplings made with low-fat quark, egg and spelt semolina, sweetened with a little honey and cooked in 20 minutes. 20 g protein per serving – served warm as a dessert.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 230 kcal per serving
• Protein: 20 g
• Fat: 3 g
• Carbs: 28 g

Ingredients

• 250g low-fat quark
• 1 organic egg
• 3 tbsp spelt semolina
• 1 vanilla pod
• 1 tbsp honey
• 1 pinch of sea salt

Method

You’ll need: saucepan · chopping board · knife · mixing bowl

1. Put the low-fat quark, egg, spelt semolina and a tiny pinch of salt in a bowl.
2. Slit the vanilla pod lengthways, scrape out the seeds, add them to the dough and mix everything together very well.
3. Leave the dough to rest in the fridge for about fifteen minutes so the spelt semolina can swell and absorb the moisture.
4. Bring plenty of lightly salted water to the boil in a large saucepan, then turn the heat down until the water is just simmering.
5. Using two wet tablespoons, scoop small dumplings from the dough, slide them into the water and poach them for ten minutes until they float to the top.

Good to know

Poached desserts are a rarity. These warm, soft dumplings are reminiscent of delicate German Knödel (dumplings).

Swaps

Spelt semolina → soft wheat semolina (if you don't have spelt to hand; it binds exactly the same way).

Cooking tips

The water must never be at a rolling boil when you add the dumplings, or the bubbles will tear them apart.

Storage

Serve the dumplings warm, ideally with a little honey. Cold leftovers often turn a little tough and dry.

Allergens

Contains eggs, gluten (spelt) and milk. Completely nut-free.