Tuesday, June 10, 2014


Well it's raspberry rhubarb topping, even though I forgot the rhubarb part on the picture. ARGGH! Hate when I do that. I love quark.  It's creamy and works so well in cheesecakes and anywhere you need a soft cheese such as cream cheese or mascarpone. It has a very delicate flavor.  I did a video and a little write-up on quark you can watch here If you don't care to try the quark, and you just want to make this, feel free to use cream cheese or mascarpone, or kefir cheese if you have that. 

I got a lot of rhubarb from friends from church last Sunday, which I am so thankful for! I love rhubarb.  I usually make a sauce with Strawberries, but this time I had some raspberries so went ahead and used them. One thing I've learned when cooking rhubarb is you do not need to add any liquid! Especially if you're combining it with frozen fruit.  It came out way more liquid with the raspberries and I added no water at all.  I'm going to be searching for ideas for my rhubarb. Still have lots.  


                        Raspberry Rhubarb Sauce
  1 pound  raspberries -- Unsweetened, frozen
  6 cups  rhubarb -- diced
  1 cup  your choice of sweeteners
  2 tablespoons  cold water
  1 packet  gelatin powder, unsweetened
  1 teaspoon  cinnamon -- (optional)
  1 cup  golden flaxseed meal
  1/3 cup  whey isolate protein -- (carbs will depend on brand)
  2 packets  Truvia -- OR 4 tsp. equivalent
  2 tablespoons  coconut oil -- OR butter-melted
                        Quark Filling
  2 cups  quark cheese
  1 cup  your choice of sweetener
  2 teaspoons  vanilla
  1 cup  heavy cream
  1 tablespoon  sugar-free vanilla pudding and pie filling

Raspberry Rhubarb Sauce: In large saucepan, add raspberries, rhubarb, and sweetner. Do not add any water! In a small bowl add 2 tbsp. cold water and sprinkle gelatin over the top and let sit while the sauce is cooking.  Place saucepan with raspberry/rhubarb mixture onto stove and bring to a boil, stirring constantly.  It will turn into more liquid as it cooks and the raspberries thaw.  Once it reaches a boil, reduce heat, cook for 6 to 8 minutes more, stirring.  Remove from heat and stir in the gelatin mixture and cinnamon (if using).  Let completely cool and chill in the refrigerator.

Crust: In 10-inch pie plate or 7 x 11-inch glass baking dish, add flaxseed meal, whey isolate protein, Truvia, or sweetener of choice, coconut oil.  Mix together well and press into bottom of dish.  Bake in preheated 350F oven for 10 minutes. Cool.

Quark Filling: In large mixing bowl, add quark cheese, sweetener and vanilla. Beat until smooth.  In another bowl add heavy cream and sugar-free vanilla pudding.  Whip until stiff.  Add whipped cream mixture to quark and beat until well combined and smooth.  Spread out on top of cooled crust.

Top each serving with raspberry rhubarb sauce. 

Top with whipped cream if desired

  "Ginny's Low Carb Kitchen"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving: 202 Calories; 13g Fat (55.9% calories from fat); 10g Protein; 13g Carbohydrate; 6g Dietary Fiber; 36mg

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...