Quark Cream with Mango and Pumpernickel-Coconut Crunch

Ingredients

• 1 Mango
• 500 g Low-fat quark
• 200 g yogurt (3.5% fat)
• 50 g white almond butter
• 1 tsp vanilla powder
• 0.5 organic lemon (juice and zest)
• 120 g pumpernickel
• 2 tbsp coconut oil (15 g each)
• 4 tbsp coconut chips (10 g each)

Instructions

1. 1.

   Peel the mango, remove the flesh from the pit and cut into small cubes. In a bowl whisk together quark, yogurt, and almond butter, then season with vanilla, lemon juice, and zest.

2. 2.

   For the crunch, crumble the pumpernickel. Heat coconut oil in a pan. Fry the crumbs and coconut chips for 2–3 minutes, stirring over medium heat until crisp. Remove from heat and let cool for 5 minutes.

3. 3.

   To serve, spread the cream into six glasses (about 300 ml each), top with mango cubes, and sprinkle with pumpernickel-coconut crunch.