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🍰 Blackberry Semolina Bake

484 kcal · 30 min · 4 servings

Ingredients

• 250 g blackberries
• 300 ml milk (1.5 % fat)
• 30 g coconut blossom sugar (1.5 tbsp)
• 60 g whole grain semolina (6 tbsp)
• 2 eggs
• 150 g low-fat quark
• 10 g butter (2 tsp)
• 1 tbsp sliced almonds

Instructions

1. 1. Wash the blackberries in a large sieve under running water. Remove any unripe or damaged berries and let the fruit drain well on a kitchen towel.
2. 2. Put the milk and one tablespoon of coconut blossom sugar into a pot and bring the mixture to a boil. Stir in the semolina with a whisk and let the mixture boil once more. Remove the pot from the heat and let the semolina cool down.
3. 3. Separate the eggs so that you have the egg whites and egg yolks separately. Whip the egg whites in a tall container using the beaters of a hand mixer until stiff. Add the remaining amount of coconut blossom sugar after one minute and continue whipping until the mixture is firm.
4. 4. Stir the quark (a type of fresh cheese) and the egg yolks into the cooled semolina. Then gently fold in half of the stiffly whipped egg whites into the mixture. Place the remaining egg whites in the refrigerator for now.
5. 5. Grease a baking dish measuring 20 x 30 centimeters with the butter and fill it with the semolina mixture. Distribute the blackberries on top and press them slightly into the mass. Bake the casserole in the preheated oven at 200 degrees Celsius (convection: 180 degrees Celsius, gas: level 3) for about 25 minutes.
6. 6. Distribute the remaining egg whites over the casserole and sprinkle the sliced almonds on top. Bake everything at the same oven temperature for another 5 minutes until the egg whites and almonds are golden brown.

Nutrition per serving

• kcal: 484
• Protein: 28 g · Fett/Fat: 17 g · Carbs: 50 g