Stuffed Chicory Leaves

Ingredients

• 0.5 small lemon
• 150 g cream cheese (13% fat)
• 150 g Low-Fat Quark
• 50 g sour cream
• 1 tsp mild curry powder
• Salt
• a pinch cayenne pepper
• 1 bell pepper
• 1 packet of watercress
• 125 g chicory (1 head)
• 125 g large red chicory (or 2 small; 1 large red chicory)

Instructions

1. 1.

   Squeeze half a lemon and measure out 2 tbsp juice.

2. 2.

   Whisk lemon juice with cream cheese, quark, and sour cream in a bowl until smooth. Season with curry, salt, and cayenne pepper.

3. 3.

   Halve the bell pepper, remove seeds, wash, and finely dice. Set aside 3 tbsp for garnish; add the rest to the cream mixture.

4. 4.

   Cut watercress from the bed with kitchen scissors. Keep some leaves aside; stir the remaining watercress into the cream cheese.

5. 5.

   Separate the chicory leaves, rinse, and pat dry. Fill each leaf with the curry-cream mixture, top with pepper cubes and watercress, and serve.