Vegetarian cherry and quark gratin
Vegetarian cherry and quark gratin made with low-fat quark, sour cherries and honey. A warm, high-protein bake for dessert on cool evenings.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 25 min
- Total time: 35 min
- Calories: 310 kcal per serving
- Protein: 22 g
- Fat: 12 g
- Carbs: 30 g
Ingredients
- 250g low-fat quark
- 2 organic eggs
- 2 tbsp honey
- 1 tsp vanilla extract
- 150g cherries
- 1 tbsp coconut oil
Method
You’ll need: oven · baking dish · hand mixer · mixing bowl · sieve
- Preheat the oven to 180 °C (160 °C fan) and lightly grease a small baking dish with the coconut oil.
- Stone the cherries, or drain cherries from a jar well, and spread them over the bottom of the dish.
- Separate the eggs and whisk the egg whites with a clean electric whisk until stiff.
- In a second bowl, stir the quark with the egg yolks, honey and vanilla extract to make a smooth cream.
- Carefully fold the whisked egg whites into the quark mixture, spread it over the cherries and bake the gratin for 25 min until golden brown.
Good to know
Warm, fluffy and full of fruity cherries. This simple quark gratin brings protein to the table in a form that's reminiscent of a classic cake.
Swaps
Low-fat quark → Greek yoghurt (for an even creamier, slightly tangier texture that is easier to fold in).
Cooking tips
When you fold in the whisked egg whites, only move the spoon in circles from the bottom up, so the air you have beaten in doesn't escape.
Storage
The gratin tastes best hot, but covered it's still lovely cold the next day.
Allergens
Contains milk and eggs. Completely gluten-free and nut-free.
