Directions:
- Preheat oven to 450°F.
- Use about 1/2 tablespoon of butter to butter an 8-cup square baking dish; sprinkle with granulated sugar.
- If quark seems moist, place in sieve; press with back of a spoon to remove as much moisture as possible.
- In large bowl using electric mixer, beat together quark and remaining butter until well combined.
- Beat in egg yolks, one at a time, beating well after each addition. Gradually beat in icing sugar; continue beating until mixture is very light.
- Beat in cream, cornstarch, lemon juice and rind.
- In separate bowl with clean beaters, beat egg whites until stiff peaks form.
- Gradually fold whites into quark mixture until well combined.
- Arrange fruit in bottom of prepared dish.
- Spoon quark mixture over top. Bake for 25 minutes or until a toothpick inserted into centre of dessert comes out clean.
- Serve warm with whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 415.98 Kcal (1742 kJ) | ||
| Calories from fat | 120.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.39g | 21% | |
|---|---|---|---|
| Cholesterol | 94.33mg | 31% | |
| Sodium | 219.14mg | 9% | |
| Potassium | 143.66mg | 3% | |
| Total Carbs | 62.83g | 21% | |
| Sugars | 18.84g | 75% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 12.89g | 26% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 3.4mg | 19% | |
| Calcium | 48.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 193.6 Kcal (811 kJ) | ||
| Calories from fat | 56.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 21% | |
|---|---|---|---|
| Cholesterol | 43.9mg | 31% | |
| Sodium | 101.99mg | 9% | |
| Potassium | 66.86mg | 3% | |
| Total Carbs | 29.24g | 21% | |
| Sugars | 8.77g | 75% | |
| Dietary Fiber | 0.56g | 5% | |
| Protein | 6g | 26% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 1.6mg | 19% | |
| Calcium | 22.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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