Quark-buttermilk cream with sprouts and radishes

Preparation time (without cooline time):

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Ingredients for 4 persons:

  • 2 sheets white gelatine (alternatively 3 g powder gelatine)
  • 200 ml buttermilk
  • 500 g low-fat quark
  • Salt, pepper
  • 1 bunch radishes
  • 75 g alfalfa sprouts
  • 1 small box cress

In addition:

  • ½ cucumber
  • 2 red and 2 yellow peppers


  1. Soak the gelatine in cold water for 5 minutes. Warm 4 tablespoons of buttermilk (do not boil). Squeeze out gelatine and dissolve in the buttermilk (alternatively prepare the powder gelatine in line with the instructions on the pack). Quickly blend in with the remaining buttermilk. Place to cool until the buttermilk just begins to gel.
  2. In the meantime season the quark with salt and pepper, then blend. Clean and rinse the radishes,  then cut into fine strips. Rinse the cucumber and cut into thicker strips. Quarter the peppers, then cut off tops and rinse before cutting into strips. Serve the cucumber and pepper in separate bowls.
  3. Mix the buttermilk well before mixing with the quark. Fold in the radishes and sprouts. Cut off the cress heads. Mix half into the quark cream, sprinkle the remainder on top of the cream before serving. 

Click here for more information on cooking and baking with gelatine.

Nutritional values per portion approx.:

  • Calories: 141
  • Joules: 593
  • Protein: 20.1 g
  • Fat: 0.9 g
  • Carbohydrate: 11 g