I tried this recipe for a meal with guests. It was sold as a an version of Panna Cotta but it doesn’t have the texture of a favourite of mine. It is fluffy rather than smooth.
However it is quite a nice dessert in its own right.
• 200g quark
• ¼ – ½ tsp cardamom seeds, finely crushed
• 3 tbsp artificial sweetener
• 1 tsp vanilla extract
• 2 x 175g pots Vanilla Low fat yoghurt (such as Mueller Light)
• 1 sachet gelatine powder.
• 1 egg white
1 Whisk the quark. Add the cardamom seeds, sweetener, vanilla extract and yogurt, and continue to whisk until the mixture is smooth.
2 Place 2 tbsp of hot water in a small heatproof bowl and sprinkle with the gelatine powder. Stand the bowl in a saucepan of simmering water and stir until the gelatine has dissolved. Cool, and then whisk into the yogurt mixture.
3 Beat the egg whites until softly peaked and gently fold through the yogurt mixture. Spoon into four individual moulds. Chill into the fridge for at least 3-4 hours until set. Overnight chilling will give the best result.
4 Dip the moulds in hot water for a few seconds and tip out onto serving plates.
This can be served with fruit of your choice. I quite like raspberries. Sweetened 0% fat Creme Fraiche is also nice alongside the fruit.