A quick low-fat pud that's easy to made and easy to adapt
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Try it with rhubarb
Rhubarb & custard creams: Soften the quark and sweeten with 50g icing sugar. Stir through a 135g pot custard, then spoon a third into 4 glasses. Drain a 540g can rhubarb in syrup and divide half on top of the quark mix. Repeat with another third of the quark, the remaining rhubarb, then more quark. Crush 2 shortbread biscuits and sprinkle on top.
Choose kiwis that smell sweet and feel plump, avoiding any with bruised skin. Ripe kiwis should yield very slightly when pressed. To ripen them quickly, leave in a paper bag at room temperature.