German Quark and Fruit Dessert Quarkspeise Recipe
This is a light dessert made from quark whipped with yogurt and a bit of sugar, served with fruit and crunchy toppings. In Germany this kind of dessert often appears after weekday lunches because it’s quick to make and you can use seasonal fruit. The taste is fresh and slightly tangy, reminiscent of a mix between a no-bake cheesecake and fruit yogurt.
Quarkspeise to esencja niemieckiego podejścia do deseru na co dzień – lekki, szybki, na bazie twarogu i jogurtu, z dużą ilością świeżych owoców. Konsystencja przypomina coś między sernikiem na zimno a gęstym jogurtem, a chrupiące płatki i orzechy dodają mu charakteru. To deser, który łatwo dopasować do sezonu: w maju z truskawkami, jesienią z gruszkami i śliwkami, zimą z mrożonymi owocami leśnymi.
Chef's tips
Jeśli chcesz uzyskać wyjątkowo kremową konsystencję, użyj twarogu półtłustego i koniecznie go zmiksuj, a nie tylko rozgnieć widelcem. Spróbuj masy przed dodaniem owoców – w zależności od kwaśności jogurtu może potrzebować odrobinę więcej cukru lub soku z cytryny. Płatki owsiane podprażaj na średnim ogniu, ciągle mieszając – gdy zaczną pachnieć orzechowo i lekko się zezłocą, od razu zdejmij patelnię z kuchenki, bo łatwo je przypalić.
How to serve
Podawaj deser w przezroczystych szklankach lub słoiczkach – warstwy twarogu, owoców i płatków wyglądają wtedy bardzo apetycznie, nawet na zwykłym tygodniowym obiedzie. Świetnie sprawdza się też jako późne niedzielne śniadanie z kubkiem kawy z mlekiem lub herbatą z cytryną. Na letnim grillu często wystawiam takie porcje do lodówki na tarasie – każdy może sięgnąć po swój słoiczek, kiedy ma ochotę na coś słodkiego, ale nie ciężkiego.
Prep Time
15 min
Total Time
15 min
Servings
4
Ingredients
- quark - 250 g
- plain yogurt - 200 g
- sugar - 2 tablespoons
- vanilla - 0.5 teaspoons
- strawberries - 150 g
- banana - 1 piece
- rolled oats - 4 tablespoons
- lemon juice - 1 tablespoon
- nuts - 2 tablespoons
Main Ingredient:
quark
Preparation
- Transfer the quark to a bowl and mash it with a fork or briefly blend it so it becomes smooth and lump-free.
- Add the yogurt, sugar, vanilla and lemon juice. Whisk everything together with a whisk or mixer for 2–3 minutes until the mixture is fluffy and slightly aerated.
- Wash the strawberries and cut them into pieces (if using frozen strawberries, thaw them first and drain off any excess juice). Peel the banana and slice it.
- Roughly chop the nuts, and lightly toast the oats in a dry pan for 2–3 minutes until they start to smell nutty.
- Layer the dessert in glasses or small bowls: first 2 tablespoons of the quark mixture, then some fruit, a tablespoon of oats and a few nuts. Repeat the layers until you use up the ingredients.
- Arrange a few nice pieces of fruit on top and sprinkle with the remaining nuts. Serve immediately or chill in the fridge for 20–30 minutes.
- tips": { "storage": "You can prepare the quark–yogurt mixture a few hours in advance and keep it in the fridge, then add the fruit and crunchy toppings just before serving.", "serving": "Serve in clear glasses or dessert cups so the layers are visible – it gives a more ‘café-style’ look. It’s a good dessert after lunch, but also works well as a sweeter breakfast.", "variations": [ "Add a tablespoon of cocoa powder to the quark mixture for a chocolate version.", "Instead of oats, use crushed tea biscuits or sponge fingers.", "You can add a teaspoon of sugar to the fruit and heat it briefly to make a quick fruit sauce." ] }, "leftovers": { "notes": "Leftover assembled dessert is best eaten the same day, as the oats and nuts will soften and the fruit will release juice. If you need to store it, cover and keep in the fridge for up to 1 day." }, "tags": [ "dessert", "quark", "fruit", "no-bake", "light dessert" ], "whySpecial": "This dessert shows a classic everyday German way of using quark: quick, light and adaptable to whatever fruit you have on hand. The combination of airy quark cream with fresh fruit and crunchy toppings makes it feel both comforting and refreshing.", "authorTips": "For the best texture, use well-drained quark – if it’s very wet, the cream will be too runny. Adjust the sweetness to the fruit you’re using: very ripe bananas and strawberries need less sugar. A pinch of lemon zest will boost the fresh, tangy flavor.", "servingSuggestions": "Serve as a light dessert after a hearty meal, or as a weekend breakfast with extra fruit on the side. It also works nicely on a dessert buffet in small glasses, layered just before serving.", "personalNote": "This dessert reminds me of simple weekday meals in Germany, where something sweet after lunch is quite common but doesn’t have to be heavy or complicated. I love how easily it adapts to the season – strawberries in spring, berries in summer, plums or apples in autumn.", "seoKeywords": [ "german quark dessert", "quarkspeise recipe", "quark and fruit dessert", "easy german dessert", "no bake quark dessert" ] }, { "recipeId": "695e52513f89018342e5fdf1", "language": "EN", "slug": "german-potato-dumplings-with-onion-kartoffelplaetzchen", "title": "German Potato Dumplings with Onion Kartoffelplätzchen", "description": "Kartoffelplätzchen are small German dumplings with a simple, hearty filling of potatoes and sautéed onion. In many regions they are served as an inexpensive, homely lunch, often on Fridays instead of meat. The flavor is reminiscent of a cross between Polish potato-and-cheese pierogi and Silesian dumplings – soft, delicate dough with a creamy center.", "ingredients": [ { "name": "potatoes", "variant": "", "unit": "g", "alternatives": [] }, { "name": "onion", "variant": "", "unit": "piece", "alternatives": [] }, { "name": "wheat flour", "variant": "", "unit": "g", "alternatives": [] }, { "name": "egg", "variant": "", "unit": "piece", "alternatives": [] }, { "name": "butter", "variant": "", "unit": "g", "alternatives": [] }, { "name": "cream", "variant": "", "unit": "tablespoon", "alternatives": [] }, { "name": "salt", "variant": "", "unit": "teaspoon", "alternatives": [] }, { "name": "black pepper", "variant": "", "unit": "teaspoon", "alternatives": [] }, { "name": "chives", "variant": "", "unit": "tablespoon", "alternatives": [] }, { "name": "rapeseed oil", "variant": "", "unit": "tablespoon", "alternatives": [] } ], "steps": [ "Peel the potatoes, cut them into pieces, cover with cold water, lightly salt and cook for 15–20 minutes until tender. Drain, let the steam evaporate for 5 minutes without a lid, then mash thoroughly or press through a potato ricer and leave to cool completely.", "Peel the onions and dice them finely. Heat 20 g butter with 1 tablespoon oil in a pan, add the onion and fry for 8–10 minutes over medium heat, stirring often, until very soft and lightly golden but not burnt.", "Add the sautéed onion, cream, 0.5 teaspoon salt, pepper and chopped chives to the cold potatoes. Mix to a uniform filling and taste – it should be well seasoned.", "Sift the flour onto a work surface, add the egg, 0.5 teaspoon salt and the cooled, mashed potatoes (about 300 g; if you have more, reserve the rest for the filling). Knead into a soft, elastic dough – if it’s very sticky, dust with a little flour, but try not to add too much so the dumplings stay delicate.", "Divide the dough into 2–3 portions. Roll each portion out to about 3 mm thickness on a lightly floured surface. Cut out circles with a glass, place a teaspoon of filling in the center of each and seal the edges carefully, pressing with your fingers.", "Bring plenty of salted water to a boil in a large pot. Add the dumplings in batches, stir gently so they don’t stick to the bottom. Cook for 3–4 minutes after they float to the surface, until the dough is soft but springy. Lift out with a slotted spoon onto a plate.", "Heat the remaining butter and oil in a pan. Add the cooked dumplings and fry for 3–4 minutes on each side over medium heat until the underside is golden and slightly crisp.", "Serve immediately, sprinkled with fresh chives, with a spoonful of cream or a simple sauerkraut salad." ], "tips": { "storage": "You can prepare the filling a day in advance and keep it covered in the fridge; this makes shaping the dumplings quicker.", "serving": "They taste great with fried onions or bacon, but for a lighter version serve them with plain yogurt and a simple cucumber salad.", "variations": [ "Add grated yellow cheese to the filling for a more gooey, creamy center.", "You can add a pinch of nutmeg to the dough, which is popular in Germany for potato dishes.", "Instead of frying, serve the dumplings just boiled, drizzled with melted butter and sprinkled with herbs." ] }, "leftovers": { "notes": "Cooked dumplings keep well in the fridge for up to 2 days. Store them in a closed container and reheat by pan-frying in a little butter or oil until warmed through and lightly crisp. They can also be frozen after boiling and cooling; freeze in a single layer, then transfer to a bag and reheat from frozen in a pan or gently in simmering water." }, "tags": [ "dumplings", "meat-free lunch", "home-style german cooking", "budget meal", "potatoes" ], "whySpecial": "These dumplings combine familiar Central European flavors with a distinctly German, potato-forward character. They are inexpensive, filling and comforting, making them a classic example of everyday home cooking.", "authorTips": "Use floury potatoes so the dough is soft and easy to work with. Let the potatoes cool completely before kneading the dough – warm potatoes will make it sticky and you’ll need too much flour. Don’t be afraid to season the filling generously; the flavor softens after cooking.", "servingSuggestions": "Serve as a main course with a simple salad or braised cabbage. They also pair well with mushroom sauce or a creamy herb dip for a more festive meal.", "personalNote": "Kartoffelplätzchen are a great way to use up leftover potatoes and turn them into something special. The combination of soft dough and creamy onion filling makes them a real comfort food, especially on colder days.", "seoKeywords": [ "kartoffelplaetzchen recipe", "german potato dumplings", "german pierogi with potatoes", "meatless german dinner", "potato onion dumplings" ] }, { "recipeId": "695e52513f89018342e5fdf2", "language": "EN", "slug": "german-pickled-cucumber-and-apple-salad-gurken-apfel-salat", "title": "German Pickled Cucumber and Apple Salad Gurken-Apfel-Salat", "description": "This German salad combines tangy pickled cucumbers with crisp apple and a delicate sour-cream-and-mustard dressing. In many homes it’s served alongside roasted meats or sausages as a fresh, slightly tangy side. The flavors are a bit like Polish cucumber salad, but in a bolder, more wintery version.", "ingredients": [ { "name": "pickled cucumbers", "variant": "", "unit": "g", "alternatives": [] }, { "name": "apple", "variant": "", "unit": "piece", "alternatives": [] }, { "name": "onion", "variant": "", "unit": "piece", "alternatives": [] }, { "name": "cream", "variant": "", "unit": "tablespoon", "alternatives": [] }, { "name": "mayonnaise", "variant": "", "unit": "tablespoon", "alternatives": [] }, { "name": "mustard", "variant": "", "unit": "teaspoon", "alternatives": [] }, { "name": "dill", "variant": "", "unit": "tablespoon", "alternatives": [] }, { "name": "sugar", "variant": "", "unit": "teaspoon", "alternatives": [] }, { "name": "salt", "variant": "", "unit": "teaspoon", "alternatives": [] }, { "name": "black pepper", "variant": "", "unit": "teaspoon", "alternatives": [] } ], "steps": [ "Lightly squeeze the pickled cucumbers to remove excess brine and cut into thin half-moons or matchsticks.", "Wash the apples, quarter them, remove the cores and slice into thin pieces or matchsticks. If the skin is tough, you can peel it.", "Peel the onion and slice it very thinly into half-rings or dice it finely so the flavor isn’t too sharp.", "In a bowl, mix the cream, mayonnaise, mustard, sugar, salt and pepper until you have a smooth dressing. Taste and adjust the seasoning if needed – it should be slightly tangy and gently sweet.", "Add the cucumbers, apples and onion to the dressing and gently toss so the slices don’t break.", "Finally, add the chopped fresh dill and give it a brief final mix.", "Chill the salad in the fridge for at least 20–30 minutes so the flavors can meld. Serve well chilled." ], "tips": { "storage": "If you want to prepare the salad in advance, slice the cucumbers and onion, but add the apples only about 30 minutes before serving so they don’t brown.", "serving": "Serve as a side dish to roasted sausage, cutlets or roast chicken; it also goes very well with grilled dishes.", "variations": [ "Add a handful of thinly sliced leek instead of onion for a milder flavor.", "Replace part of the cream with plain yogurt if you want a lighter version.", "Stir in a handful of boiled potatoes cut into cubes to turn the salad into a more filling meal." ] }, "leftovers": { "notes": "The salad keeps in the fridge for up to 1 day in a covered container. Over time the apples will soften and the dressing will become thinner from the cucumber brine, so stir before serving and adjust seasoning if needed." }, "tags": [ "salad", "side dish", "pickled cucumbers", "german cuisine", "no-cook" ], "whySpecial": "This salad is a great example of how German home cooking uses preserved vegetables and fresh fruit together to create bright, refreshing side dishes, especially in the colder months.", "authorTips": "Choose firm, slightly tart apples so they hold their shape and balance the acidity of the cucumbers. If your pickles are very salty, reduce the added salt and taste the dressing before seasoning.", "servingSuggestions": "Serve alongside roast pork, sausages or grilled meats. It also works well on a cold buffet with breads, cheeses and other salads.", "personalNote": "I like how this salad feels both familiar and a bit different – the combination of pickles and apple is simple but surprisingly refreshing, especially with the mustardy dressing.", "seoKeywords": [ "german cucumber apple salad", "gurken apfel salat recipe", "pickled cucumber salad german", "german side salad", "cucumber apple dill salad" ] } ] }```}```
Storage
In fridge:
1 days
Freezing:
No
Deser najlepiej smakuje świeży, bo płatki owsiane z czasem miękną. Jeśli chcesz przechować go do następnego dnia, dodaj płatki i orzechy dopiero przed podaniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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