Low-carb quark and berry layered dessert

Low-carb quark and berry layered dessert made with quark, raspberries, almond butter and a little yacon syrup: no baking, layered in a glass in under ten minutes.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 250 kcal per serving
• Protein: 18 g
• Fat: 14 g
• Carbs: 12 g

Ingredients

• 250g low-fat quark
• 2 tbsp yacon syrup
• 1 splash of almond milk
• 150g raspberries
• 2 tbsp almond butter

Method

You’ll need: mixing bowl

1. In a bowl, stir the low-fat quark with the yacon syrup and a splash of almond milk until smooth and creamy.
2. Gently wash the raspberries and pat them dry. Lightly crush half of them with a fork.
3. Put a spoonful of the crushed berries into each of two small glasses.
4. Layer the quark cream and the remaining raspberries alternately in the glasses.
5. Top each glass with a tablespoon of almond butter and serve the dessert straight away.

Good to know

Dessert and eating low-carb don't have to rule each other out. This little layered dream gets its protein from the quark.

Swaps

Raspberries → strawberries (if you'd prefer a sweeter fruit layer in the dessert).

Cooking tips

If your almond butter is too firm, stand the jar in warm water for a moment – it'll turn nicely runny for drizzling.

Storage

The dessert is easy to make ahead and, well chilled, tastes even a little better the next day.

Allergens

Contains milk (quark) and tree nuts (almond butter, almond milk). Completely gluten-free.