Chocolate quark cream with raspberries
For the chocolate craving in the evening. Low-fat cocoa brings a lot of taste and little fat, the quark makes it creamy and adds protein.
- Time
- 5 min
- Portions
- 2
- Energy
- 132 kcal
- Protein
- 17.6 g
About 60 instead of 130 kcal per 100 g, compared with chocolate pudding in the BLS.
Ingredients
- To taste: Sweetener
Takes the recipe with 2 portions into the app, with grams and nutrition.
Method
- Stir the quark and milk until smooth.
- Sift in the cocoa through a small sieve so no lumps remain, and stir it in.
- Sweeten with sweetener.
- Divide between two bowls and top with the raspberries.
Nutrition
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 132 kcal | 64 kcal |
| Protein | 17.6 g | 8.6 g |
| Fat | 1.4 g | 0.7 g |
| Carbohydrates | 8.8 g | 4.3 g |
| Fibre | 4 g | 1.9 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
- Cocoa is bitter. Sweeten a little first, taste, then add more.
- An hour in the fridge makes the cream firmer, almost like mousse.
Storage
Covered in the fridge for 2 to 3 days, raspberries best added fresh.3