Herb quark
The German classic with boiled potatoes, as a dip for vegetables or thick on bread. A splash of milk makes low-fat quark nice and creamy.
- Time
- 5 min
- Portions
- 3
- Energy
- 65 kcal
- Protein
- 10.7 g
Ingredients
- To taste: Salt, Pepper
Takes the recipe with 3 portions into the app, with grams and nutrition.
Method
- Stir the quark with the milk until creamy.
- Grate the garlic finely, cut the herbs and stir everything in.
- Season with salt and pepper.
Nutrition
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 65 kcal | 61 kcal |
| Protein | 10.7 g | 10.1 g |
| Fat | 0.4 g | 0.4 g |
| Carbohydrates | 3.8 g | 3.6 g |
| Fibre | 0.4 g | 0.4 g |
Calculated with the values of the German food composition database BLS 4.0. Spoons are level, their weight comes from the USDA database, an egg counts as 50 g without shell. Seasonings to taste are not counted. Per 100 g refers to the weight of the ingredients before cooking.1
Good to know
- Sparkling water instead of milk makes it even lighter and has no calories.
- Frozen herbs work well when there are no fresh ones.
Storage
Covered in the fridge for 2 to 3 days.3