Quark Casserole with Cherries

Ingredients

• 750 ml milk (3.5% fat)
• 0.5 tsp vanilla powder
• 1 pinch salt
• 3 tbsp raw cane sugar
• 0.5 tsp lemon zest
• 140 g spelt grits
• 350 g sour cherries (drained weight; jar)
• 1 tbsp butter (for the pan)
• 4 eggs
• 400 g Low-fat quark
• 1 tbsp powdered sugar made from raw cane sugar (as needed)

Instructions

1. 1.

   Add milk to a pot and heat. Add vanilla powder, salt, sugar and lemon zest to the milk and bring to a boil.

2. 2.

   When the milk boils, whisk in the grits and let them simmer for one minute while stirring. Remove the grits from the heat and let cool uncovered for about 10 minutes.

3. 3.

   Meanwhile, drain the sour cherries in a sieve (use the juice elsewhere). Grease a pie or baking dish with butter. In a mixing bowl combine eggs and quark and stir. Fold in the grits mixture portion by portion.

4. 4.

   Pour half of the grits‑quark batter into the pan and spread half of the cherries on top. Pour the remaining batter over it, smooth the surface and sprinkle the rest of the cherries on top. Bake the casserole at 180 °C (160 °C fan; gas: level 2–3) for 30–40 minutes until golden brown.

5. 5.

   Remove the casserole from the oven and dust with powdered sugar if desired. Serve warm or cold.