Quark Coconut Balls

Ingredients

• 40 g Butter
• 60 g coconut blossom sugar (3 tbsp)
• 1 pinch cinnamon
• 0.5 tsp vanilla powder
• 2 Eggs
• 250 g low-fat quark
• 125 g whole-grain breadcrumbs
• 400 g cherries
• 1 tsp Cornstarch
• 250 ml grape juice
• 2 tbsp lemon juice
• 100 g coconut flakes

Instructions

1. 1.

   Beat the butter in a bowl with an electric mixer until fluffy. Whisk in 1 tbsp coconut blossom sugar, cinnamon and vanilla. Alternately fold in the eggs and quark. Stir in the breadcrumbs and let the dough rest for about 10 minutes.

2. 2.

   While the dough rests, toast the coconut flakes in a dry pan until golden brown, then spread them on a plate to cool.

3. 3.

   For the compote, wash and pit the cherries. Whisk the cornstarch with 2–3 tbsp grape juice until smooth. Bring the remaining juice with the rest of the coconut blossom sugar and lemon juice to a boil. Add the cherries and simmer for about 5 minutes. Stir in the cornstarch, let thicken slightly, remove from heat and cool.

4. 4.

   Shape a small test dumpling from the quark mixture and drop it into boiling water. If it falls apart, add a bit more breadcrumbs to the remaining dough. Then form 12 small dumplings, boil for 8–10 minutes until cooked through. Drain and roll each in the toasted coconut flakes.

5. 5.

   Serve the compote on four plates, top with three dumplings each, and enjoy.