Mandarin gingerbread dessert

Mandarin gingerbread dessert

Mandarin meets gingerbread, quark and chocolate. So good!

The dessert can be filled directly into glasses or layered in a large bowl/casserole dish. This way everyone can take the portion they like.

For six portions as a dessert:

Crumble 100g of gingerbread and spread on the bottom of a casserole dish. (Approx. 15x20cm)
Stir 250g of low-fat quark with 250g of yogurt (at least 3.8% fat) until smooth.
Sweeten to taste! This can be sweetener and 2-3 drops of bitter almond or sugar.  It all depends on your taste and preference.


Spread 2/3 of the mixture on the gingerbread.

Drain a can of mandarin oranges without sugar (175g drained weight). You can collect the juice and drink it diluted with water, for example.

Spread the drained mandarin oranges on the yoghurt/quark mixture.

Spread the remaining yoghurt/quark mixture on top, smooth it out and put it in the fridge for at least 2 hours or overnight. The gingerbread will soak nicely.

Before serving, dust with cocoa powder (for baking) and cover with gingerbread



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