Vegetarian blueberry quark soufflé

Vegetarian blueberry quark soufflé made with low-fat quark, organic eggs and fresh blueberries. A fluffy, warm dessert straight from the oven for cosy evenings.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 180 kcal per serving
• Protein: 18 g
• Fat: 5 g
• Carbs: 12 g

Ingredients

• 250g low-fat quark
• 2 organic eggs
• 3 tbsp yacon syrup
• 100g blueberries
• 1 lemon

Method

You’ll need: oven · mixing bowl · grater

1. Preheat the oven to 180 °C (160 °C fan) and lightly grease two soufflé dishes.
2. Carefully separate the eggs and whisk the egg whites in a grease-free bowl until stiff.
3. In a second bowl, stir the quark with the egg yolks, the yacon syrup and the zest of half a lemon.
4. Gently fold the whisked egg whites and the washed blueberries into the quark mixture in two batches so the air stays in the mixture.
5. Fill the dishes with the mixture and bake for 20 min without opening the oven door.

Good to know

A real soufflé intimidates a lot of people. This quark version is more forgiving than the classic French one, though, and tastes heavenly and airy.

Swaps

Blueberries → raspberries (for a slightly tarter, more refreshing fruit note in the mixture).

Cooking tips

A single drop of yolk in the whites stops them from whisking up stiff. So it's best to separate each egg individually over a small cup.

Storage

Soufflés must be served hot, straight after baking. In cooler room air they collapse within a few minutes.

Allergens

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