Blackberry Semolina Casserole
Sweet and healthy lunch? With the blackberry semolina casserole no problem, thanks to whole grain semolina and little sugar!
Ingredients
- 250 g blackberries
- 300 ml milk (1.5 % fat)
- 30 g coconut blossom sugar (1.5 tbsp)
- 60 g whole grain semolina (6 tbsp)
- 2 Eggs
- 150 g Low-Fat Quark
- 10 g butter (2 tsp)
- 1 tbsp almond flakes
Instructions
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1.
Wash blackberries in a large sieve, discard stems and let drain on kitchen paper.
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2.
Add milk and 1 tbsp coconut blossom sugar to a pot and bring to boil. Whisk in semolina with a whisk and bring to a boil once more. Remove from heat and allow the semolina to cool.
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3.
Separate eggs. Beat egg whites in a tall bowl with hand mixer until stiff, adding remaining coconut blossom sugar after 1 minute.
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4.
Stir quark and yolks into the semolina, then gently fold in half of the meringue. Place remaining meringue in the refrigerator.
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5.
Grease a baking dish (20x30 cm) with butter and pour in the semolina mixture. Distribute blackberries on top and press some into the batter. Bake in preheated oven at 200 °C (convection: 180 °C, gas: level 3) for about 25 minutes.
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6.
Spread remaining meringue over the casserole and sprinkle almond flakes on top. Bake at the same temperature for about 5 minutes until meringue and almonds are browned.
