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Cherry-Quark Strudel

Image of Cherry-Quark Strudel

¾ cup (175 ml/175 g) low-fat quark or puréed cottage cheese
1 egg yolk
½ tsp (2 ml) vanilla sugar
14-oz (398 ml) can water-packed sour cherries
1½ tbsp (22 ml/20 g) butter
3½-oz (100 g) package strudel dough or phyllo sheets
¼ cup (50 ml) zwieback or fine dry bread crumbs
½ tsp (2 ml) ground cinnamon
2 tbsp (30 ml) sugar


Serves: 4


Combine quark, egg yolk, vanilla sugar and sweetener. Drain the cherries. Melt the butter. Roll the strudel dough out onto a tea towel. Remove any cornstarch with a brush. Brush a little butter on the dough.

Preheat the oven to 400°F (200°C). Combine crumbs, cinnamon and sugar, and sprinkle over the dough. Spread the quark mixture on top, then cover with cherries. Use the tea towel to assist in rolling up the strudel. Place seam side down on a baking sheet lined with parchment paper. Tuck in the ends.

Bake for 30 to 40 minutes, until golden. Brush with butter while still hot and cut into 4 pieces. Serve warm or cold.

TIPS:- In cherry season, boil pitted Morello or other sour cherries with a few dashes of sweetener. Drain and use as above. The strudel can also be frozen and reheated in a 350°F (180°C) oven for 15 minutes.

Per serving:- approx. 266 calories 10 g protein, 10 g fat, 34 g carbohydrates

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