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Tiramisu
Serves 4:

  • 2 egg-yolks
  • 150 g / 5 oz sugar
  • 4 tbsp Amaretto
  • 500 g / 1 lb Mascarpone
  • 50 g / 2 oz plain chocolate
  • 200 ml / 7 fl oz whipped cream
  • 24-28 spoon low fat sponges
  • 250 ml / 8 fl oz strong espresso
  • cocoa powder
  1. Stir the egg-yolk with sugar and Amaretto until the sugar is dispered. Stir in the Mascarpone.
  2. Grate the chocolate and fold it into the mixture.
  3. Fold the whipped cream into the mixture, too.
  4. Dip the spoon sponges with it's backside in the espresso.
  5. Lay the half of the fatless sponges in a rectangular container or a flan base. Spread half of the mascarpone-creme over this. Lay the rest of the sponges on it and spread the rest of the mixture on it.
  6. Close the container and leave it in the refrigerator over night.
  7. Dust it with cocoa powder before serving.

Honeybanana a la Desi

  • 1 banana per person
  • Add honey to taste
  1. Lay the unpeeled banana on the grill. It will turn black from the outside.
  2. Now and then squeeze the banana and taste if it is soft from the inside.
  3. Cut open, spread with honey and enjoy!!!!
  • Please, don't eat the banana skin.

Gratinate Fruits
Serves 4:

  • 2 oranges
  • pineapple
  • 250 g / 9 oz strawberries or cherries
  • juice of 1 lemon
  • 3 egg whites
  • 1 tbsp starch
  • 50 g / 2 oz sugar
  • zest of lemon
  • 2 egg yolks
  • 3 tbsp grated coconut
  1. Peel and filet the oranges. Slice the flesh of the half pineapple. Slice the strawberries lengthwise.
  2. Marinate the fruits in the lemon juice.
  3. Beat the egg whites with the starch until stiff, then add the sugar gradually and beat until firm and shiny. Add lemon zest, egg yolks and 2 tbsp of grated coconut.
  4. Fill into a baking dish, cover with the meringue and spread with the rest of the coconut.
  5. Bake in the pre-heated oven at 220 C / 425F about 15 minutes.

Quark a la Elsa
Serves 4:

  • 500 g / 1 lb low-fat quark
  • 1 small jar of cherries morella (natreen)
  • About 1 glass of wine with advocaat
  • Chocolate crumble topping
  • 1 pot of whipping cream (100 ml)

Put in layers into a glass bowl:

  1. Quark
  2. Cherries without juice
  3. Chocolate
  4. Advocaat
  5. Whip until stiff

Decoration: Cherries with spots of cream and chocolate crumble toppings


Chocolate-Quark-Dish a la Hildegard
Serves 4:

  • 1 bar of chocolate (100g)
  • 500 g / 1 lb low fat quark (10%)
  • 100 g / 3 oz sugar
  • 2 egg yolks
  • 2 tbsp milk
  • 1 pot whipping cream
  • 1 packet vanilla sugar
  • 2 bananas
  • Juice of 1 lemon
  1. Break the chocolate into little pieces and melt it in a Bain Marie. Beat the quark, sugar, egg yolks and milk until smooth.
  2. Whip the cream and the vanilla sugar with the whisk of the mixer until it is stiff and fold into the quark mixture. Cut the bananas into slices and squeeze a bit of lemon juice on that they dont turn brown.
  3. Put some slices aside. Add the rest of the banana slices to the quark. Tip the chocolate over it and pull it with a spoon cautiously through the quark. Decorate with the rest of the banana slices.

Blackberry magic
Serves 4:

  • 250 g / 9 oz low-fat quark
  • 100 g / 3 oz yoghurt (1,5%)
  • 20 g / oz honey or sweetener
  • vanilla-powder
  • 1 banana
  • 1 tbsp lemon juice
  • 300 g / 11 oz blackberries
  1. Stir the quark, yoghurt, honey and vanilla till creamy.
  2. Peel and slice the banana, squeeze a bit of lemon juice on it.
  3. Fill the blackberries, banana slices and the quark by turns into glass dishes.
  4. Decorate with some nice blackberries.

Tofu crème with oranges
Serves 4:

  • 200 g / 7 oz tofu
  • 250 g / 9 oz low-fat quark
  • juice of 1 orange
  • milk as required
  • 1-2 tbsp honey or vanilla sugar
  • 20 g / oz desiccated coconut
  1. Mix the tofu with the orange juice and if necessary some milk in a mixer to a creamy mixture.
  2. Flavour with honey or vanilla sugar.
  3. Add the desiccated coconut and the peeled and chopped orange and flavour again.
  4. Divide into desert bowls.

Peach-Tiramisu
Serves 4:

  • 850 g / 1 -2 lb peaches
  • 500 g / 1 lb quark
  • 250 g / 9 oz Mascarpone
  • 2 cups of cold strong coffee
  • 1-packet sponge fingers
  • 75 g / 3 oz sliced almonds
  1. Drain and chop the peaches.
  2. Mix the quark and mascarpone and if necessary some juice.
  3. Dip the sponges in the coffee and lay in a rectangular container or a flan base.
  4. Add the peaches to the quark.
  5. Spread the quark-peaches-mix on the sponge fingers.
  6. Put into the refrigerator.
  7. Brown the almonds in a saucepan. Sprinkle on the desert.
  • Add a dash of Amaretto to the mascarpone. In exchange for almonds use grated chocolate.

Yoghurt "Fürst-Pückler-Style"
Serves 4:

  • 3 cups yoghurt
  • 2 tbsp sugar
  • 2 tsp cocoa powder
  • lemon
  • 3 tsp desiccated coconut
  • small jar of Morella cherries
  1. Mix:
    Mix 1 cup of yoghurt with tbsp sugar and cocoa powder.
  2. Mix:
    Mix 1 cup of yoghurt with 1 tbsp sugar, juice of a half lemon and the zest of a half lemon.
  3. Mix:
    Mash the cherries (without stones) and juice in a mixer. Add a cup of yoghurt and tbsp sugar.
  1. Roast the coconut in a saucepan.
  2. Fill the three mixtures 1, 2 + 3 into dessert bowls in layers, put the browned coconut between every layer
  3. Decorate with a cherry.

Choco-Cherry-Creme
Serves 4:

  • 1 jar of morello cherries
  • paradise crème chocolate powder
  • 200 ml / 7 fl oz milk
  • 5 tbsp grated chocolate
  1. Drain the cherries, collect the juice.
  2. Fill the cherries into a glass bowl. Leave some cherries for decoration.
  3. Add the milk into a big form. Add the powder and stir till creamy.
  4. Add 100 ml juice and 3 tbsp of grated chocolate and stir. Add the cream to the cherries. Decorate with cherries and chocolate.

Apricots-Dessert
Serves 4:

  • 850 g / 1 - 2 lb apricots (475 g / 1 lb weight)
  • 500g / 1 low-fat quark
  • 200 ml / 7 fl oz cream
  • 80 g / 3 oz chopped almonds
  • 1 tbsp sugar
  1. Drain the apricots. Collect the juice. Mash the apricots with a little bit of juice. Fold 50 g almonds in.
  2. Mix quark and cream. Add sugar and a little bit of juice.
  3. Fill the apricot cream into dessert bowls and cover with the quark. Dredge with the rest of the almonds and cool.

Belle Hélène
Serves 4:

  • 100 g / 3 oz cooking chocolate
  • 0,2 l / 7 fl oz cream
  • 1 tbsp cognac
  • 4 halves of peaches (can)
  • 500 g / 1 lb vanilla ice cream
  1. Chop the chocolate; melt with cream, stirring over low heat.
  2. Take the chocolate from the cooker and add the cognac.
  3. Place half a peach in each bowl hollow side up. Top up with 4 big balls of vanilla ice cream. Spread the warm chocolate dressing on the peaches and icecream.

Dressmaker's dessert
Serves 10:

  • 12 small, cream-filled chocolate cakes
  • 500 g / 1 lb low-fat quark
  • 250 g / 9 oz high-fat quark
  • Juice of 1 lemon or lemon essence
  • 3 tbsp Amaretto liqueur or cointreau liquor
  • 2 beaker whipped cream
  1. Detach the waffles from the cream. Fill the cream into a big bowl.
  2. Add low-fat quark, high-fat quark, lemon juice and amaretto and mix all together.
  3. Beat the whipped cream and fold in.
  4. Decorate with the waffles, keep cool.

Sweet Quinoa bake
Serves 4:

  • 100 g / 3 oz Quinoa
  • 250 ml / 8 fl oz water
  • 250 g / 9 oz low-fat quark
  • 80 g / 3 oz sugar
  • 15 g / oz butter
  • 2 eggs
  • 1 tbsp flour
  • packet of baking powder

raspberry sauce:

  • 200 g / 7 oz fresh or deep frozen raspberries
  • 40 g / 1 oz icing sugar
  • 3 centiliter raspberry brandy
  1. Wash the Quinoa and bring to boil with water. Let it swell for about 15 minutes on medium heat.
  2. Separate the eggs. Beat quark, egg yolks, sugar and butter until frothy. Add flour and baking powder, add the cooked Quinoa.
  3. Beat the egg whites until stiff and add to the mixture.
  4. Fill the mixture into a greased baking form and bake at 180 C / 350 F about 40 minutes.
  5. Meanwhile pass the raspberries through a sieve.
  6. Add the icing sugar to the strained raspberries. Add the brandy and bring to boil.
  7. Serve the Quinoa with the raspberry dressing.

Tofu-Dessert
Serves 4:

  • 300 ml / 1 cups fruit juice e.g. apple- or grape juice
  • 1 tsp Agar-Agar
  • 300 g / 11 oz berries or chopped fruits
  • 200 g / 7 oz soft tofu
  • vanilla
  • 1 tbsp honey
  1. Mix fruit juice and Agar-Agar in a saucepan, bring to boil and cook about 2-3 minutes.
  2. Put the fruits in a bowl or divide into 4 dessert bowls.
  3. Mix the tofu, vanilla and honey in a mixer, add fruit juice until it is a creamy mixture. Stir in the rest of fruit juice and spread on the fruits.
  4. Let it get firm and serve.

Espresso Quark
Serves 4:

  • 1 small mango
  • 8 rings of pineapple
  • 4 tbsp pineapple juice
  • 225 g / 8 oz low fat quark
  • 5 tbsp cold espresso or strong coffee
  • 1 packet vanilla sugar
  • sweetener liquid
  • 1 tbsp cocoa powder
  1. Slice the mango. Drain the pineapple rings, collect the juice and chop the pineapples and the mango. Mix the pineapple juice with the quark, espresso and vanilla sugar. Separate the egg yolk and the egg white. Mix the egg yolk with the sugar and add to the quark. Flavour with sugar or sweetener.
  2. Beat the egg white stiff and add to the espresso quark. Fill the fruit into dishes, add the quark and sprinkle with cocoa powder.

Raspberries with Amaretto cream
Serves 4:

  • 250 g / 9 oz raspberries, frozen
  • 40 g / 1 oz crushed little macaroons
  • 1 tbsp Amaretto liqueur
  • 1 tbsp milk
  • 1 egg
  • 150 g / 5 oz low fat yoghurt
  • 130 g / 4 oz low fat quark
  • liquid sweetener
  • 1 pinch of sugar
  • 1 tsp cinnamon powder
  1. Fill the raspberries into a glass bowl and defrost.
  2. Meanwhile mix the milk and the liqueur and sprinkle on of the crushed macaroons.
  3. Separate the egg yolk and the egg white. Mix yoghurt, quark and egg yolk. Add the sprinkled macaroons and flavour with sweetener and cinnamon.
  4. Beat the egg white until stiff and add.
  5. Cover the raspberries with the mixture and cool for about 2 hours. Decorate with the rest of the macaroons.

Plum dream
Serves 4:

  • 1 kg / 2 lb plums
  • 50 ml / 2 fl oz dry red wine
  • liquid sweetener
  • 1 cinnamon stick
  • 50 g / 2 oz crumbled little macaroons
  • 250 g / 9 oz low-fat yoghurt
  • 1 packet vanilla sugar
  • 2 tsp lemon juice
  1. Wash plums and remove stones and fill in a jar, keep 4 plums aside. Add red wine, sweetener and cinnamon and cook, covered, in a micowave at 300-450 W about 20-30 minutes.
  2. Remove the cinnamon stick, fill the plums into glass bowls and spread with the half of the macaroons.
  3. Mix yoghurt, vanilla sugar and lemon juice and sprinkle on the plums and spread with the rest of the macaroons.
  4. Cool for about 2 hours and decorate each bowl with 1 plum.

Rice pudding with mango
Serves 2:

  • 500 ml / 17 fl oz milk (1,5%)
  • 1 bag vanilla sugar
  • 4 tbsp round-grain rice
  • 1 tin (220 g / 8 oz ) mango
  • 1 tsp cinnamon
  • 2 tbsp cornflakes
  1. Fill the milk into a small pan and heat up slowly. Add vanilla sugar and rice and cook with lid for about 30-40 minutes on low heat. If necessary add more milk. Take the rice pudding from the cooker and cool down.
  2. Drain the mango. Divide the rice pudding into two soup plates, decorate with the mango and spread cinnamon and cornflakes on it.

Mango cream
Serves 4:

  • 1 mango
  • 200 ml / 7 fl oz coconut milk
  • 1 tbsp lemon juice
  • sugar, liquid sweetener or honey
  1. Peel the mango, cut the fruit from the stone and fill into a tall bowl.
  2. Add lemon juice and coconut milk.
  3. Mix everything in a mixer, flavour with sugar, liquid sweetener or hones and keep covered in the refrigerator for about 2 hours.
  4. Get the crème out of the fridge and stir again. Fill into desert bowls and decorate.

Chocolate Ice-cream
For about 800 ml / 3 1 cups:

  • 1 packet dessert crème powder chocolate (for 300 ml / 1 cups)
  • 400 ml / 14 fl oz milk
  • 100 ml / 7 tbsp cream
  • 50 g / 2 oz sugar
  • 50 g / 2 oz plain chocolate, 72 % cocoa
  • milk foam or whipped cream
  1. Mix dessert crème powder, milk, cream and sugar and whirl until creamy for a few minutes on high rotating. Cool in the refrigerator for about 1 hour.
  2. Fill the cool mixture into the icemaker and freeze for about 20 minutes.
  3. Add the broken chocolate and frost for another 10 minutes.
  4. Scoop balls and decorate with milk foam or whipped cream.

Raspberry Dessert
Serves 4:

  • 1 packet jelly with sweetener without gelatine, raspberry flavour
  • 150 ml / 2/3 cup yoghurt, 0,1 % fat
  • 120 g / 4 oz raspberries, frozen
  1. Defrost the raspberries, put 4 nice berries aside for decoration.
  2. Heat 500 ml / 17 fl oz water, add the jelly. Cool.
  3. Add yoghurt and raspberries and mix.
  4. Fill into glass bowls and cool in the refrigerator. Decorate with the raspberries.

Tiramisu Erika
Serves 4-6:

  • 1 packet pudding mixture vanilla
  • 500 ml / 17 fl oz milk
  • 500 g / 1 lb low fat quark
  • liquid sweetener
  • 30 spoon low fat sponges
  • cocoa powder
  • 500 ml / 17 fl oz stewed strawberry / rhubarb
  1. Cook the pudding with milk according to the packet instructions and cool in a bain-marie while stirring.
  2. Add quark and flavour with liquid sweetener.
  3. Lay the half of the fatless sponges with sugar-face upside down in a rectangular dish or a flan base. Spread half of the warm stewed strawberry / rhubarb over this.
  4. Then spread half of the quark mixture over this.
  5. Lay the rest of the sponges on it and spread the rest of the fruit mixture on it and then spread the rest of the quark-mixture on it.
  6. Cool it in the Refrigerator over Night. Dust it with cocoa powder and serve.

Stewed strawberry / rhubarb:

  • 500 g / 1 lb rhubarb
  • 500 g / 1 lb strawberries
  • 1 packet (500 g / 1 lb) preserving sugar 2:1
  • juice of lemon
  1. Skin the rhubarb and chop. Clean, wash and chop the strawberries.
  2. Mix the fruits with the preserving sugar and stand for about 2 hours. Add the lemon juice and mix it with a mixer
  3. Fill into a saucepan and cook for about 3 minutes.
  4. Fill into jars, close and stand upside down for 10 minutes. Then the jar is really closed and you can eat it like a topping on bread. Best within 1 year.
  5. Measure 500 ml / 17 fl oz for the tiramisu and warm to use.
  • You can use your favourite flavour jam and mix it with orange juice and warmed lightly in the microwave.

Strawberry dessert
Serves 4:

  • 500 g / 1 lb strawberries
  • 200 ml / 7 fl oz medium dry red wine
  • 1 cinnamon stick
  • 1 packet Bourbon vanilla sugar
  • liquid sweetener
  • 5 tsp (60 g / 2 oz) semolina
  1. Clean and wash the strawberries. Put strawberries aside for decoration.
  2. Put strawberries, wine, cinnamon stick, vanilla sugar and a few drops of sweetener in a saucepan and cook for about 8 minutes.
  3. Remove the cinnamon stick and mix.
  4. Add the semolina and stir. Simmer for about 6 minutes, stir.
  5. Fill into a dessert bowl and cool. Decorate with milk foam and strawberries.

Pear puree with cinnamon crème
Serves 2:

  • 250 g / 9 oz low fat yoghurt
  • 75 g / 3 oz low fat quark
  • 3 pears
  • 50 g / 2 oz raisins, dry
  • 1 tsp cinnamon
  • liquid sweetener, sugar or honey
  1. Wash and chop the pears. Wash and drain the raisins.
  2. Cook the pears with a little water in the microwave at 450 W about 8 minutes until soft.
  3. Puree the pears and add the raisins.
  4. Mix the yoghurt and the quark and add the cinnamon.
  5. Flavour as you like with sweetener, sugar or honey.
  6. Fill in dessert dishes, cool and add the cinnamon crème. Decorate with cinnamon powder.
  • Delicious if you flavour the pear puree with the cinnamon and the yoghurt quark- mixture with a packet vanilla sugar.

Advent Tiramisu
Serves 6:

  • 200 ml / 7 fl oz whipped cream
  • 250 g / 9 oz mascarpone
  • 250 g / 9 oz low-fat quark
  • 100 g / 3 oz sugar
  • 1 packet of Bourbon Vanilla sugar
  • 200 g / 7 oz Spekulatius (thin, gingery biscuits/cookie usually eaten around Christmas time )
  • 400 g / 14 oz mixed berries (raspberries, blackberries, blueberries, blackcurrant and redcurrant), frozen
  • cocoa powder
  1. Beat the whipped cream until stiff. Mix mascarpone, quark, sugar and vanilla sugar and add the whipped cream.
  2. Fill half of the mixture into an rectangular dish. Then put a layer of Spekulatius over this.
  3. Distribute the berries on it. Cover with speculations and then with the remaining quark mixture.
  4. Place over night in the refrigerator. Sprinkle with cocoa powder.

Strawberry quark
Serves 4:

  • 500 g / 1 lb low fat quark
  • 150 g / 5 oz yoghurt, 1,5 % fat
  • 500 g / 1 lb strawberries
  • butter-vanilla essence
  • 1 tsp honey
  • tsp cocoa powder
  1. Mix quark and yoghurt till creamy.
  2. Wash, clean and chop the strawberries. Put strawberries aside for decoration. Add the rest of the strawberries.
  3. Flavour with a few drops of butter-vanilla essence and honey.
  4. Sprinkle with cocoa powder and decorate with the strawberries.

Golden fruit salad
Serves 2:

  • 2 kiwis (Zespri gold)
  • 2 nectarines
  • 1 slice of honey melon (about 200 g / 7 oz)
  • 1 ripe yellow pear
  • lemon juice
  • 150 g / 5 oz yoghurt, low fat
  • 1 packet Bourbon vanilla sugar
  • 15 g / oz whole-wheat cornflakes
  • 2 tsp honey
  • Peel and slice the kiwi. Wash, seed and slice the nectarine. Peel, seed and chop the melon. Wash, seed and chop the pear.
  • Sprinkle the fruits with lemon juice.
  • Mix yoghurt and vanilla sugar and put onto the fruits. Crumble the cornflakes and spread. Sprinkle with honey and serve.

Raspberry sorbet
Serves 2:

  • 200 g raspberries
  • 1 pinch of lemon juice
  • 1 tbsp honey
  • 125 ml Sparkling wine
  1. Wash the raspberries and mix with the lemon juice, honey and sparkling wine. (Use 1 tsp for Royal Raspberry.)
  2. Fill into the icemaker and freeze for about 10 minutes.

Christmas dessert
1 big bowl:

  • 750 g ( 1 lb 11 oz) wild berries mixture, frozen
  • 225 ml (7 fl oz) blueberry mulled wine
  • 1 packet bourbon vanilla sugar (8 g / 2 tsp)
  • 75 g (3 oz) starch/cornflour

vanilla sauce:

  • 250 ml ( 8 fl oz) milk
  • 1 packet Bourbon vanilla sugar
  • 2 tbsp custard powder vanilla
  1. Add half of the berries to the mulled wine and simmer for about 10 minutes. Put the rest of the berries in a glass bowl.
  2. Mix the starch with cold water until smooth.
  3. Stir the starch into the warm berries and cook for about 1 minute.
  4. Pour the mixture on the cold berries and cool.
  5. Mix the ingredients for a vanilla sauce and serve with the dessert.

Banana Tiramisu
Ingredients for 4-6:

  • 1/2 packet vanilla pudding mixture
  • 250 ml / 8 fl oz milk
  • 500 g/ 1 lb low fat quark
  • 100 g low-fat yoghurt
  • 1 packet Bourbon vanilla sugar
  • 2 bananas, squashed
  • 30 finger biscuits
  • 1 cup of coffee
  • cocoa powder
  1. Cook the pudding with milk according to the packet instructions and cool in a bain-marie while stirring.
  2. Add quark and yoghurt and flavour with the vanilla sugar. Add the bananas
  3. Lay half of the finger biscuits with sugar-face upside down in a rectangular dish or a flan base. Sprinkle with coffee. Spread half of the quark mixture over this.
  4. Lay the rest of the finger biscuits on it and sprinkle with the rest of the coffee. Spread the rest of the quark-mixture on it.
  5. Cool it in the refrigerator over night. Dust with cocoa powder and serve.

Black forest Cherries with crumble
Serves 4:

  • 1 jar of sweet cherries (Drain the cherries. Measure 200 ml / 7 fl oz of the juice)
  • 2-3 tbsp Kirsch Cherry Brandy
  • 1 tsp cornstarch / corn flour
  • 250 g / 9 oz whipping cream
  • 50 g / 2 oz sugar
  • 200 g / 7 oz dark chocolate cookies
  1. Bring the cherry juice to the boil. Mix the cornstarch / corn flour with some cold water until smooth. Thicken the juice with it. Add the brandy and the cherries. Cool for about 20 minutes and divide into 4 glasses.
  2. Whisk the cream with the sugar until stiff. ( Or use whipped cream) Divide the whipped cream onto the cherries and spread with the crumbled cookies.

Tiramisu a L'Orange
Serves 4:

  • 250 g / 9 oz quark
  • 250 g / 9 oz low-fat Mascarpone cheese
  • 50 g / 2 oz sugar
  • 1 packet vanilla sugar
  • 2 tbsp Grand Marnier
  • juice of 2 oranges
  • zest of 1 orange
  • 200 g / 7 oz whipped cream
  • 50 g / 2 oz plain chocolate
  • 24-28 ladyfingers for Mascarpone
  • cocoa powder
  1. Mix the quark with Mascarpone, sugar, vanilla sugar, Grand Marnier , 2 tbsp of orange juice and the zest of the orange.
  2. Grate the chocolate and fold it into the mixture.
  3. Whisk the cream until stiff and fold into the mixture, too.
  4. Dip the flat side of the sponges in the orange juice.
  5. Lay the half ladyfingers in a rectangular container or a flan base. Spread half the Mascarpone cream over this. Lay the rest of the ladyfingers sponges on it and spread the rest of the mixture on the top.
  6. Close the container and leave it in the refrigerator over night.
  7. Dust it with cocoa powder before serving.

Plum Bake
Serves 2:

  • 265 g (9 1%2 oz) plums, stoned and chopped
  • 1 tbsp sugar
  • 1 pinch cinnamon
  • packet vanilla sugar
  • 1 tbsp lemon juice
  • 1 egg yolk
  • 35 g (1 oz) semolina
  • 20 g (3/4 oz) sugar
  • packet vanilla sugar
  • packet vanilla powder for milk pudding
  • 150 g (5 oz) low-fat quark
  • 1 whipped egg-white
  • butter for the oven-proof dish
  1. Mix plums, sugar, cinnamon, vanilla sugar and lemon juice and stand for about 30 minutes.
  2. Mix egg yolk, semolina, sugar, vanilla sugar, vanilla powder and quark. Add the egg-white.
  3. Add the plums and fill into a greased oven-proof dish and bake at 180C/350F for about 50 minutes.
  • TIP: Serve lukewarm with whipped cream, vanilla ice cream or vanilla sauce.

Figs in a blackberry an red wine sauce
Serves 2:

  • 125 g blackberries, frozen
  • 125 ml dry red wine
  • 1 tsp cornflour
  • 1 tbsp honey
  • 3 fresh figs
  1. Defrost the blackberries, put some aside for decoration. Puree the rest of the blackberries with a mixer. Pass the fruit mixture through a fine sieve into a saucepan.
  2. Add the red wine and heat up slowly. Mix the cornflour with a tsp of water and stir into the fruit mixture. Bring to boil and flavour with honey.
  3. Clean and wash the figs and slice. Arrange on plates and pour over the hot berry and wine sauce. Decorate with the rest of the blackberries.

Weincremee
Serves 4:

  • 400 ml / 14 fl oz sweet white wine
  • 100 ml / 7 tbsp water
  • 60 g / 2 oz sugar
  • 1 packet to prepair the traditional Dr. Oetker Vanilla Cooked Pudding
  • 200 ml / 7 fl oz high fat cream to make whipped cream
  • 500 g / 1 lb low-fat quark or cream cheese
  1. Bring water and wine to the boil, add sugar and pudding powder and simmer for pudding mixture.
  2. Cool, stirring every now and then.
  3. Add whipped cream and quark.
  4. Decorate with grapes.

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