Vegetarian poppy seed and quark cream with cinnamon plums

Vegetarian poppy seed cream made with low-fat quark, yoghurt, toasted poppy seeds and honey, layered with warm cinnamon plums and flaked almonds. A dessert for the Christmas menu in 25 minutes.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 247 kcal per serving
• Protein: 13 g
• Fat: 9 g
• Carbs: 28 g

Ingredients

• 250g low-fat quark
• 40g ground poppy seeds
• 400g plums
• 150g yoghurt
• 100ml apple juice
• 20g flaked almonds
• 2 tbsp honey
• 1/2 tsp vanilla powder
• 1 tsp cinnamon
• 1 tsp cornflour

Method

You’ll need: frying pan · saucepan · chopping board · knife

1. Stone the plums and cut them into quarters. Bring them to the boil with the apple juice and cinnamon and simmer for 5 min.
2. Stir the cornflour with a little water until smooth, use it to thicken the plums and let them cool a little.
3. Toast the poppy seeds and then the flaked almonds in a dry frying pan for 2 min each, until fragrant.
4. Stir the quark, yoghurt, honey, vanilla and poppy seeds into a smooth cream.
5. Layer the cream and cinnamon plums in glasses and scatter the flaked almonds on top.

Good to know

Poppy seeds and plums are a pairing from Austrian and Silesian cooking. As a cream in a glass, they make a dessert to round off the festive meal. The plums can still be warm.

Swaps

Plums → frozen plums or sour cherries (heat both). Honey → maple syrup. Low-fat quark → skyr. Flaked almonds → chopped walnuts.

Cooking tips

Ground poppy seeds go rancid quickly, so buy them in small amounts or grind them yourself. Toasting brings out their nutty flavour.

Storage

Cream and plums stored separately, 3 days in the fridge.

Allergens

Gluten-free; contains milk and almonds. Because of the honey, not for babies under one year old. Suitable in pregnancy.