Vegetarian blackberry and quark soufflé

Vegetarian blackberry and quark soufflé with protein-rich low-fat quark, organic eggs and fresh blackberries.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 240 kcal per serving
• Protein: 25 g
• Fat: 7 g
• Carbs: 20 g

Ingredients

• 250g low-fat quark
• 3 organic eggs
• 50g blackberries
• 2 tbsp honey
• 1 pinch of sea salt

Method

You’ll need: oven · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and lightly grease two ovenproof ramekins.
2. Separate the eggs carefully and whisk the egg whites with a pinch of sea salt in a grease-free bowl until stiff.
3. In a second bowl, whisk the low-fat quark, egg yolks and honey into a smooth cream.
4. Carefully fold the whisked egg whites into the quark cream in two stages with a spatula, without knocking out the air.
5. Pour the mixture into the ramekins, place the washed blackberries on top and bake for 20 min.

Good to know

A soufflé is seen as the high art of cooking. With quark and fresh berries, this version with plenty of protein is much more relaxed than the classic original.

Swaps

Blackberries → cherries (they go wonderfully with the warm, soft texture of the quark soufflé).

Cooking tips

Don't open the oven door while it's baking under any circumstances, or the soufflé will collapse straight away.

Storage

This dessert has to be served warm straight after baking. Sadly, leftovers don't reheat well.

Allergens

Contains eggs and milk. Completely nut-free and gluten-free.