Quark Cream and Berry Cups
This is the best way we know to serve quark so that every last spoonful disappears. We take ready-made smooth quark, stir it into a cream, fold in a little whipped cream for lightness and layer it with berries and crushed biscuits. The result is soft, fresh and not too sweet, with a good amount of protein.
- Prep
- 20 min
- Rest
- 1 h
- Total
- 1 h 20 min
- Servings
- 4
- Level
- Easy
- Per serving
- 400 kcal
Ingredients
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What to use instead
For a lighter dessert, replace the cream with another 100 g thick Greek yogurt — the cream will be denser and tangier.
Makes: 4 glasses of 250 ml
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Mix the quark cream
Stir the ready-made smooth quark with the sour cream, icing sugar and vanilla for 1–2 minutes with a mixer or whisk until creamy and even.
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Step 2: Fold in the cream
Whip the cold cream to soft peaks, when the beater marks hold but the tips still curl over. Fold it into the quark in two additions with a spatula, lifting from the bottom.
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Step 3: Prepare the berries
Wash the berries and dry them on a tea towel. Quarter the strawberries. Keep a few of the nicest berries for the top.
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Step 4: Crush the biscuits
Put the biscuits in a bag and crush with a rolling pin into coarse crumbs — pea-sized pieces give a pleasant crunch.
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Step 5: Layer the cups
Layer into 4 glasses: a spoonful of crumbs, quark cream, berries, more cream and more berries. Finish with the remaining crumbs and the reserved berries.
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Step 6: Chill
Refrigerate for 1 hour: the cream firms up and the biscuit softens just slightly at the edges.
Tips & variations
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Tip
Buy ready-made smooth quark: you need neither blender nor sieve, and the cream comes out as smooth as yogurt.
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Swap
For a lighter dessert, replace the cream with another 100 g thick Greek yogurt — the cream will be denser and tangier.
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Variation
Swap the biscuits for granola or toasted chopped nuts, and the berries for sliced peaches or apricots.
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Storage
Best on the day. The cups keep in the fridge for up to a day, though the biscuit gradually softens.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 400 kcal | 1,600 kcal |
| Protein | 20 g | 80 g |
| Fat | 21 g | 84 g |
| Carbohydrates | 33 g | 132 g |
Approximate values calculated from standard ingredient data.
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