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Greatest plates · Snack
Quark and Berry High-Protein Pot with Toasted Seeds
A Polish-style twaróg (quark) pot whipped smooth with a little honey and vanilla, layered with tangy berries and topped with a crunch of toasted pumpkin and sunflower seeds. Creamy, tart and genuinely filling, with over 20 g of protein per serve from the quark alone.
Serves 4Prep 10 minCook 5 minSnackquark
Containsdairy
Protein 35%Carbs 34%Fat 31%
About 346 kcal a serve — 31 g protein, 30 g carbs, 12 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Toast the seeds
toastPut the pumpkin and sunflower seeds in a dry frying pan over medium heat. Toast for 3–5 minutes, shaking often, until golden and fragrant. Tip onto a plate to cool so they stay crunchy.
In the panTopping →
medium heat, 3–5 min
Whip the quark
mixAdd the quark, Greek yoghurt, honey, vanilla and lemon zest to a bowl. Beat with a spoon or whisk for a minute until smooth and creamy.
In the bowlPot →
whisk until smooth
Prep the berries
prepIf using large berries like strawberries, halve or quarter them. Lightly crush a handful with a fork to release their juices, leaving the rest whole.
On the boardBerries →
halve and lightly crush
Layer the pots
assembleSpoon the quark mixture into 4 glasses or jars. Top each with the berries and their juices, then scatter over the toasted seeds. Drizzle with a little extra honey and serve straight away.
In the glassesAssemble →
layer and serve
Cook's noteChoose a smooth, drained quark for the creamiest result; if yours is very wet, drain it in a sieve for 10 minutes first. Swap honey for maple syrup to make it vegetarian-friendly if needed, and use any seasonal berries.
Estimated per serve
346 kcal · 31 g protein · 30 g carbs · 12 g fatestimates, within ~10%
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