Summer berry cream cups

Summer berry cream cups
  • Serves: 6
  • Cook time: Ready in about 45 minutes plus cooling, standing and chilling
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

These fruity puds are sure to hit the sweet spot!

ingredients

  • 300g quark
  • 300g fat free natural Greek yogurt
  • 2 tsp vanilla extract
  • 2 egg whites
  • 2 tbsp sweetener

For the syrup:

  • 200g strawberries, halved, plus extra to decorate
  • 200g raspberries, halved, plus extra to decorate
  • 1 tbsp crème de cassis
  • 1 tsp sweetener

method

  1. First make the syrup. Put the strawberries, raspberries and crème de cassis into a heatproof bowl. Cover with cling film and place over a pan of gently simmering water for 30 minutes. Set aside to cool.
  2. Meanwhile, make the cream cups. Put the quark, yogurt and vanilla extract into a bowl and stir well until smooth.
  3. Whisk the egg whites in a clean bowl until just stiff. Add the sweetener a little at a time while continuing to whisk. Fold the egg whites into the quark, spoon into dessert glasses and chill.
  4. Tip the berries and all their juices into a sieve over a bowl and leave to strain for 10 minutes (don’t push the berries through, as you only want the juices). Pour the juice into a pan, discarding the berries. Add the sweetener and dissolve over a medium heat, then simmer for 3-4 minutes to reduce slightly. Cool and chill.
  5. Drizzle the syrup into the cream cups and decorate with extra berries to serve.

Tip: Pregnant women, the elderly and babies are advised not to eat raw or partially cooked eggs.

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