Baked Strawberries

Ingredients

• 0.5 small organic lemon
• 500 g strawberries
• 1 tsp vanilla powder
• 1 pinch cayenne pepper
• 1 Banana
• 1 egg
• Salt
• 2 tbsp coconut blossom sugar
• 100 g low-fat quark
• 50 ml Soy cream
• 1 tbsp almond flakes

Instructions

1. 1.

   Wash the lemon half, dry it and finely grate the zest. Then squeeze out the juice.

2. 2.

   Gently wash strawberries in a bowl with water. Drain on kitchen paper and pat dry.

3. 3.

   Trim berries, quarter about one-third and place them in a tall container.

4. 4.

   Puree with an immersion blender until smooth. Stir in vanilla powder and cayenne pepper.

5. 5.

   Slice remaining strawberries thinly.

6. 6.

   Peel banana and slice thinly as well. Mix gently with strawberry slices and 1 tbsp lemon juice in a bowl.

7. 7.

   Place the mixture and strawberry puree into four small shallow baking dishes.

8. 8.

   Separate egg whites from yolks. Beat whites with a pinch of salt to stiff peaks using a hand mixer.

9. 9.

   Whisk yolk and coconut blossom sugar until frothy.

10. 10.

    Fold in quark and soy cream, season with lemon zest and 1 tbsp lemon juice, then fold in the beaten egg whites.

11. 11.

    Spread quark foam over the fruit and sprinkle almond flakes. Bake in preheated oven at 225 °C (fan: 200 °C) for 6–8 minutes until golden brown.