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Melissacraddock
Raspberry curd cheese pie
Bolkart with whipped cream, cottage cheese and raspberries.
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Ingredients
Directions
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Cover the dish with cling film, let the foil hang over the edge. Cut the cake roll into slices of ½ inch and cover the wall of the dish with it.
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Soak the gelatine in cold water for 5 minutes. Prepare the raspberries and heat for 5 minutes on medium heat.
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Remove from the heat, squeeze the gelatine and stir through the mashed raspberries.
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Beat the whipped cream with the vanilla sugar and sugar. Fold the quark lightly.
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Fold in the raspberry gelatin mixture and the rest of the raspberries. Scoop in the bowl.
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Cover with cling film and put a heavy plate on it. Let stiffen in the refrigerator for at least 4 hours. Put the curd cheese on a plate.
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Nutrition
355Calories
Sodium6% DV140mg
Fat29% DV19g
Protein16% DV8g
Carbs12% DV37g
Fiber8% DV2g
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