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Listed in: Bread
125 g Magerquark
2 EL Orangensaft
1 kleine Orange
1 kleine Birne
50 g Weintrauben
1–2 Scheiben Rosinenbrot (oder 1 Rosinenbrötchen)
1 kleine Flasche Orangensaft (0,33 l)
Quark mit Orangensaft glatt rühren. Die Orange schälen und klein schneiden. Die Birne waschen und würfeln. Weintrauben waschen, halbieren und entkernen. Das Obst unter den Quark ziehen. Den Fruchtquark in einen gut schließenden Behälter füllen. Dazu das Rosinenbrot und den Orangensaft mitnehmen.
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