Orange Cream with Quark and Yogurt
The orange cream made from quark and yogurt is enhanced by crunchy breadcrumbs and chopped almonds for a delightful texture.
Ingredients
- 125 g small oranges (1 small orange)
- 20 g almond kernels (1 heaping tbsp)
- 20 g whole-grain croutons (2 slices)
- 80 g Low-fat quark (4 tbsp)
- 80 g yogurt (1.5% fat) (4 tbsp)
- 1 tsp liquid honey
- 1 sprig mint
Instructions
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1.
Peel the orange so that all the white pith is removed, then quarter the fruit and cut into pieces about 1 cm in size, catching the juice.
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2.
Coarsely chop the almond kernels with a large knife and roast them in a pan over low heat until golden brown. Remove from heat.
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3.
Place the crouton slices in a freezer bag and crush them into coarse crumbs with a rolling pin. Mix the crushed crumbs with the roasted almonds.
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4.
Whisk together quark, yogurt, honey, and the collected orange juice in a small bowl until smooth.
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5.
Layer alternately the crumb‑almond mix, quark cream, and orange pieces in a tall glass or bowl, finishing with quark cream on top. Wash and dry the mint sprig, then garnish the orange cream with it.
