← All recipes

🍰 Fruity Fruit Salad on Creamy Vanilla Quark Base

256 kcal · 30 min · 4 servings

Ingredients

• 0.5 lime
• 1 sprig mint
• 1 tbsp rice syrup
• 1 pinch salt
• 100 g strawberries
• 50 g raspberries
• 150 g melon (Galia, sugar, or honeydew melon)
• 0.5 papaya (200 g)
• 20 g chopped pistachio kernels (4 tsp)
• 150 g lactose-free whipping cream (30 % fat)
• 250 g lactose-free low-fat quark
• 2 pinches vanilla powder

Instructions

1. 1. Squeeze the lime to extract the juice.
2. 2. Wash the mint and shake it dry.
3. 3. Finely chop the mint.
4. 4. Mix the chopped mint with the lime juice, one teaspoon of rice syrup, and a pinch of salt.
5. 5. Remove the stems from the strawberries and raspberries.
6. 6. Wash the berries thoroughly.
7. 7. Pat the berries dry with a kitchen towel.
8. 8. Cut the strawberries into halves or quarters, depending on their size.
9. 9. Cut the melon in half lengthwise.
10. 10. Remove the seeds from the melon.
11. 11. Cut the melon into wedges.
12. 12. Slice the flesh away from the rind.
13. 13. Dice the melon flesh.
14. 14. Peel the papaya.
15. 15. Remove the seeds from the papaya.
16. 16. Cut the papaya into wedges.
17. 17. Cut the papaya wedges diagonally into strips.
18. 18. Toss all prepared fruits with the mint dressing.
19. 19. Add half of the pistachios to the fruit salad.
20. 20. Let the salad marinate for about 20 minutes.
21. 21. Whip the cream stiffly using a hand mixer.
22. 22. Stir the quark until creamy using the mixer.
23. 23. Season the quark with the remaining rice syrup.
24. 24. Season the quark with vanilla powder.
25. 25. Gently fold the whipped cream into the quark mixture.
26. 26. Layer the quark cream and fruit salad alternately in glasses.
27. 27. Sprinkle the remaining pistachios over the glasses.

Nutrition per serving

• kcal: 256
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 18 g