Blueberry quark

This low-histamine blueberry quark is perfect as a quick dessert – and everyone loves it!

This recipe is

• vegetarian
• Suitable for a low-histamine diet
• gluten-free

Preparation time

20 minutes

Ingredients for 2 servings

• 50 ml cream
• 250 g quark
• 175 g blueberries
• 2 tbsp maple syrup
• 1/2 tbsp honey
• 3-4 tablespoons chopped pistachios
• 1/8 tsp cinnamon
• 75g blueberries for garnish

preparation

• Wash the blueberries and place ¼ of the blueberries on a kitchen towel to dry.
• Bring the remaining blueberries to a boil in a pot with maple syrup and cinnamon.
• Remove from heat and let cool.
• Meanwhile, whip the cream until stiff and stir in the quark and honey.
• Mix the quark mixture with the cooled blueberry mixture and arrange in a glass.
• Top with the remaining fresh blueberries and chopped pistachios and serve.

Our HistaFood tip

You can also prepare this recipe with frozen blueberries or blackberries. For a vegan version, simply replace the animal products with coconut or oat yogurt (1) and maple syrup. Our Organic Protein Spread Pumpkin Seed & Pistachio makes an excellent topping.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.