🍰 Quark Schmarrn with Plum Compote

Name: Quark Schmarrn with Plum Compote
Total time: 30 min
Yield: 4 servings
Ingredients: 50 g raisins; 500 g ripe plums; 1 small lemon; 1 cinnamon stick; 1 star anise; 150 ml red grape juice; 0.5 vanilla pod; 3 eggs; 50 g honey; 400 g low-fat quark; 50 g whole grain semolina (spelt or wheat); 4 tbsp milk (3.5% fat); 1 pinch salt; 30 g butter (2 tbsp); erythritol powdered sugar

404 kcal · 30 min · 4 servings

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Ingredients

50 g raisins
500 g ripe plums
1 small lemon
1 cinnamon stick
1 star anise
150 ml red grape juice
0.5 vanilla pod
3 eggs
50 g honey
400 g low-fat quark
50 g whole grain semolina (spelt or wheat)
4 tbsp milk (3.5% fat)
1 pinch salt
30 g butter (2 tbsp)
erythritol powdered sugar

Instructions

1. Place the raisins in a small bowl.
2. Cover the raisins with a little water.
3. Let the raisins soak for 30 minutes.
4. Wash the plums under running water.
5. Halve the plums and remove the pits.
6. Squeeze the lemon.
7. Add 2 tablespoons of lemon juice to a pot.
8. Add the halved plums to the pot.
9. Add cinnamon and star anise to the pot.
10. Bring the mixture in the pot to a boil.
11. Deglaze the mixture with grape juice.
12. Simmer the compote over medium heat for approx. 5 minutes.
13. Remove the pot from the heat.
14. Let the compote cool down completely.
15. Slice the vanilla pod lengthwise.
16. Scrape out the vanilla seeds with a knife.
17. Separate the eggs into yolks and whites.
18. Whisk the egg yolks with the vanilla seeds and honey until frothy.
19. Add the quark to the egg yolk mixture.
20. Add the semolina to the egg yolk mixture.
21. Add the milk to the egg yolk mixture.
22. Add the drained raisins to the egg yolk mixture.
23. Mix all ingredients well together.
24. Let the dough rest for approx. 20 minutes.
25. Whip the egg whites with a pinch of salt until stiff.
26. Gently fold the whipped egg whites into the dough.
27. Melt the butter in a frying pan.
28. Pour the dough into the hot frying pan.
29. Smooth the dough in the frying pan.
30. Bake the Schmarrn over medium heat.
31. Flip the Schmarrn in the frying pan.
32. Break the Schmarrn into small pieces with a spatula.
33. Dust the finished Schmarrn with powdered erythritol.
34. Plate the Schmarrn.
35. Serve with the cooled plum compote.
36. Serve the dish warm.

Nutrition per serving

kcal: 404
Protein: 21 g · Fett/Fat: 11 g · Carbs: 49 g