Creamy Quark Dessert with Berries and Almonds
This velvety quark dessert brings together quark and mascarpone with fresh vanilla for a light, creamy layer that turns into a real showstopper topped with seasonal berries and toasted flaked almonds. It comes together in minutes and looks lovely on any buffet or birthday table. The recipe uses no added sugar, so it's a great choice if you're keeping an eye on carbs. Simple, fresh and utterly moreish.
Ingredients
- 1 tub quark, about 250g; or thick Greek yogurt / fromage blanc
- 1 tub mascarpone, about 250g
- 1 vanilla pod, seeds scraped out
- 1 tub double cream, about 200ml; heavy cream in the US
- fresh raspberries or strawberries, to taste, for layering
- flaked almonds, to taste, for toasting and decorating
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 420 kcal | 1,680 kcal |
| Carbohydrates | 8 g | 32 g |
| Protein | 12 g | 48 g |
| Fat | 36 g | 144 g |
| Fibre | 1 g | 4 g |
| of which sugar | 5 g | 20 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Slice the vanilla pod lengthways down the middle and scrape out the seeds with the back of a spoon.
- In a bowl, whisk the quark and mascarpone together with the fresh vanilla seeds until smooth and evenly combined.
- Spoon the quark mixture into a glass serving bowl and scatter the raspberries, or strawberries depending on the season, evenly over the top.
- Whip the cream to stiff peaks and spread it over the fruit.
- Toast a few flaked almonds in a dry frying pan over medium heat until golden, then use them to decorate the dessert.
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Nutrition facts per serving (estimate)
| Calories | 420 kcal |
|---|---|
| Carbohydrates | 8 g |
| Protein | 12 g |
| Fat | 36 g |
| Fibre | 1 g |
| of which sugar | 5 g |
Frequently asked questions
Can I make this quark dessert a day ahead?
Yes, the quark mixture keeps well in the fridge overnight. Add the cream, berries and almonds just before serving so everything stays fresh and crisp.
Which fruit works best with this dessert?
Raspberries and strawberries are a lovely match. Depending on the season, redcurrants, blueberries or other fresh berries work beautifully too.
Is this quark dessert low in carbs?
It uses no added sugar, and the mix of quark, mascarpone and cream keeps the carbohydrate content low. Nutrition values are estimates only.
Which quark should I use?
Low-fat quark keeps it lighter, while full-fat quark (around 20 to 40 percent fat) gives a richer, creamier result. Both work well.
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