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🍳 Amaranth Bars

158 kcal · 30 min · 4 servings

Ingredients

• 80 g cane sugar
• 50 ml orange juice
• 30 g yogurt butter
• 40 g 5-grain flakes (5 tbsp)
• 40 g amaranth pops (10 tbsp)
• a few drops of oil
• 150 g red or yellow currants
• 150 g cream cheese (13% fat)
• 150 g low-fat quark
• 20 g liquid flower honey (1 tbsp)

Instructions

1. 1. Put the sugar in a wide pot and heat it until it has melted and turned golden brown (caramelized).
2. 2. Add the orange juice and butter and let the mixture simmer uncovered for 2 minutes while stirring until a smooth mass has formed. Remove the pot from the heat.
3. 3. Line a work surface with a sheet of baking paper. Fold in the 5-grain flakes and amaranth pops into the caramel mixture. Immediately place the mixture on the baking paper and cover it with a second sheet of baking paper.
4. 4. Roll the mixture into a rectangle (approx. 30x15 cm). Press the edges firmly. Remove the top layer of baking paper. Let the amaranth mixture cool completely.
5. 5. Dab some oil onto a small piece of kitchen paper and lightly grease the blade of a large knife with it. Cut the set amaranth mixture into 8 squares (approx. 7.5x7.5 cm), separating the squares from each other.
6. 6. Place the squares with the baking paper onto a baking tray and bake them on the middle rack in the preheated oven at 200 °C (convection: 180 °C, gas: setting 3) for about 8 minutes.
7. 7. Remove the baking tray, transfer the baking paper with the squares onto the inverted oven rack, and let the squares cool down.
8. 8. Meanwhile, wash the redcurrants and let them drain. Set aside 8 short clusters. Use a fork to strip the berries from the remaining clusters.
9. 9. Put cream cheese, quark, and honey into a mixing bowl and beat until smooth using the beaters of a hand mixer. Fold in the redcurrants.
10. 10. Spread the quark cream over the amaranth squares and garnish with the redcurrant clusters.

Nutrition per serving

• kcal: 158
• Protein: 6 g · Fett/Fat: 5 g · Carbs: 21 g