Amaranth Squares

Ingredients

• 80 g cane sugar
• 50 ml orange juice
• 30 g yogurt butter
• 40 g 5‑grain flakes (5 tbsp)
• 40 g amaranth pops (10 tbsp)
• a few drops oil
• 150 g red or yellow currants
• 150 g cream cheese (13% fat)
• 150 g low‑fat quark
• 20 g liquid flower honey (1 tbsp)

Instructions

1. 1.

   Add sugar to a wide pot and heat until it melts and turns golden brown (caramelized).

2. 2.

   Add orange juice and butter, stir, and simmer uncovered for 2 minutes until a uniform mass forms. Remove from heat.

3. 3.

   Lay a sheet of parchment paper on a work surface. Stir the 5‑grain flakes and amaranth pops into the caramel mass. Immediately spread the mixture onto the parchment and cover with a second sheet of parchment.

4. 4.

   Roll the mixture into a rectangle (about 30×15 cm). Press the edges together, remove the top parchment, and let the amaranth mass cool completely.

5. 5.

   Place a few drops of oil on kitchen paper and lightly oil the blade of a large knife. Cut the set amaranth mass into 8 squares (about 7.5×7.5 cm), keeping the squares separate.

6. 6.

   Transfer the squares with parchment onto a baking tray and bake in a preheated oven at 200 °C (180 °C fan, gas level 3) on the middle rack for about 8 minutes.

7. 7.

   Remove the tray, place the parchment with squares on the inverted oven rack, and let the squares cool.

8. 8.

   Meanwhile wash the currants, drain them, set aside 8 short stems. Use a fork to strip the berries from the remaining stems.

9. 9.

   Combine cream cheese, quark, and honey in a mixing bowl and blend with a hand mixer until smooth. Fold in the currants.

10. 10.

    Spread the quark cream over the amaranth squares and garnish with the currant stems.