The quark in this recipe adds a savoury edge to this classic British Eton mess. Quark is naturally low in fat and packed with protein, making this fabulous keep-me-full summer pudding with a bonus helping of antioxidants from the strawberries.
Serves 4
187kcal per serving
Ingredients:
400g carton strawberries, hulled
2tbsp caster sugar
2 x 250g tub The Lake District Dairy Co Vanilla Quark
40g ready-made meringue nests
Method:
1. Pick half the best looking of the strawberries, and reserve 4 for garnish. Cut the remainder in half and place in a bowl.
2. Place the other strawberries in a large jug with the caster sugar, then use a stick blender or a potato masher to blend the fruit to a smooth puree. Mix this with the halved strawberries.
3. Use your fingers to break the meringues into small pieces – don’t crush them entirely, as you want to retain a bit of crunchy texture.
4. In four glasses, layer up the strawberries, quark and meringues, ending in a layer of quark and a few meringue pieces. Top with the reserved strawberries and chill until ready to serve.
