🍰 Quark-Mango Cream with Crunchy Pumpernickel Coconut Topping

Name: Quark-Mango Cream with Crunchy Pumpernickel Coconut Topping
Total time: 30 min
Yield: 4 servings
Ingredients: 1 mango; 500 g low-fat quark; 200 g yogurt (3.5 % fat); 50 g white almond butter; 1 tsp. vanilla powder; 0.5 organic lemon (juice and zest); 120 g pumpernickel; 2 tbsp coconut oil (15 g each); 4 tbsp coconut chips (10 g each)

282 kcal · 30 min · 4 servings

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Ingredients

1 mango
500 g low-fat quark
200 g yogurt (3.5 % fat)
50 g white almond butter
1 tsp. vanilla powder
0.5 organic lemon (juice and zest)
120 g pumpernickel
2 tbsp coconut oil (15 g each)
4 tbsp coconut chips (10 g each)

Instructions

1. Peel the mango and cut the flesh into small cubes.
2. Mix quark, yogurt, and almond butter in a bowl.
3. Season the quark mixture with vanilla, lemon juice, and lemon zest.
4. Crumble the pumpernickel into small pieces.
5. Heat the coconut oil in a pan.
6. Fry the pumpernickel crumbs and coconut chips for 2 to 3 minutes, stirring occasionally, over medium heat until crispy.
7. Remove the pan from the heat and let the crunch cool for 5 minutes.
8. Divide the quark cream among 6 glasses (approx. 300 ml each).
9. Top the cream with the mango cubes.
10. Sprinkle the pumpernickel-coconut crunch over the glasses.

Nutrition per serving

kcal: 282
Protein: 16 g · Fett/Fat: 14 g · Carbs: 23 g