Quark dumplings with strawberry sauce

Ingredients

• 250 g low‑fat quark
• 2 Eggs
• Salt
• 70 g whole wheat flour (5 tbsp)
• 60 g whole grain semolina (3 tbsp)
• 0.5 Organic lemon
• 200 g ripe strawberries
• 1 tbsp honey
• cinnamon (preferably Ceylon cinnamon)
• 1 tsp butter
• 1 tsp Rapeseed oil
• 20 g whole‑grain breadcrumbs (2 tbsp)

Instructions

1. 1.

   Whisk quark and eggs in a bowl until smooth. Gradually fold in a pinch of salt, flour, and semolina. Let the mixture rest briefly.

2. 2.

   Wash half a lemon, dry it, grate some zest with a fine grater.

3. 3.

   Clean, wash, and roughly chop strawberries; place them in a tall container. Add grated lemon zest, honey, and a pinch of cinnamon, then blend into a smooth puree with an immersion blender.

4. 4.

   Bring plenty of water to a boil in a large shallow pot, adding 1 tsp salt. Using a tablespoon, scoop small dumplings from the quark dough; they should fall off easily, otherwise add more semolina.

5. 5.

   Drop the dumplings into the boiling water and immediately reduce heat. Cook on low for about 8 minutes until they rise to the surface.

6. 6.

   Meanwhile melt butter and oil in a pan. Toast breadcrumbs until golden brown.

7. 7.

   Lift dumplings with a slotted spoon, drain, and toss them in the buttery breadcrumbs. Serve with strawberry sauce.