Quark and Coconut Dumplings with Cherry Compote
Low-fat curd cheese and eggs not only fill up the protein account with valuable proteins, they also keep you full for a long time. Cherries are great cell protectors due to their anthocyanins, which also have an anti-inflammatory effect. They can therefore even help to prevent rheumatism and arthritis.
Depending on the season, other fruits such as strawberries can also be used for the compote. Frozen fruit can also be processed well into a compote.
- For the Quark dumplings
- 40 grams butter
- 2 Tbsps sugar
- 1 pinch cinnamon
- 2 eggs
- 250 grams Quark
- 125 grams breadcrumbs
- 100 grams Coconut flakes
For the dumplings: beat butter in a bowl until fluffy with an electric mixer. Add sugar and cinnamon. Add eggs and quark, mix well. Add breadcrumbs and let dough stand for about 10 minutes.
Toast coconut flakes in a dry pan until golden brown. Sprinkle on a plate and let cool.
For the compote: rinse and pit cherries. Combine cornstarch with 2-3 tablespoons of grape juice, mix until smooth. Boil remaining juice with sugar and lemon juice. Add cherries and simmer for about 5 minutes. Add cornstarch and simmer until thickens. Remove from heat and let cool.
Make one sample small dumpling out of dough and cook in boiling water (if dumpling break, add more breadcrumbs). Prepare 12 more dumplings and cook in boiling water for about 8-10 minutes. Drain and roll in coconut flakes.
Spread cherry compote on plates, top with three dumplings and dust with powdered sugar. Serve.