Strawberry-Blackcurrant Parfait

Ingredients

• 200 g strawberries
• 200 g red currants
• 100 g honey
• 400 g yogurt (3.5% fat)
• 400 g low‑fat quark
• 200 ml heavy cream

Instructions

1. 1.

   Line a loaf pan (about 25 cm long) with plastic wrap. Wash and trim the berries, set some aside for garnish, then blend the rest with 1 tablespoon honey in a blender until coarse.

2. 2.

   Mix yogurt with quark and remaining honey. Whip the cream to stiff peaks and fold into the yogurt mixture. Gently fold in the fruit puree, then pour everything into the prepared loaf pan. Freeze the pan for 5 hours until set.

3. 3.

   Take the parfait out of the freezer 15 minutes before serving, transfer it onto a plate, and remove the plastic wrap. Slice into rounds and top with the reserved berries.