• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Privacy Policy, Disclosures & Disclaimers
    • Contact / PRs / Review Policy / Link Policy
  • Recipe Index
  • Ingredients
  • As Seen
  • Credit Crunch Munch
  • Extra Veg
  • Work With Me
Fuss Free Flavours

Fuss Free Flavours

Easy recipes you will make again | Travel | Reviews

  • Home
  • All Recipes
    • Quick & Easy
    • Recipes by Course
      • Breakfast & Brunch Recipes
      • Main Meal
      • Side Dishes
      • Drinks
      • Starters & Light Bites
      • Desserts & Puddings
      • Baking
        • Biscuits and cookies
        • Bread Recipes
        • Cake
        • Cupcakes
        • Muffins
        • Pie
      • Soup
      • Salad
      • Dips, Dressings, & Sauces
      • Easy Jam, Jelly & Preserve Recipes
    • Recipes by Cuisine
      • American
      • Chinese
      • French
      • Italian
      • Other Cuisines
      • Vegetarian Recipes
      • Vegan Recipes
  • Recipes by Main Ingredient
    • Beef
    • Poultry
    • Pork
    • Lamb
    • Game
    • Fish & Seafood
    • Beans & Lentils
    • Pasta
    • Grains & Rice
    • Fruit
    • Vegetables
    • Dairy
    • Booze
  • Travel
    • Rest of Europe
    • French
    • Rest of the world
    • Food Origins and Stories
You are here: Home / Recipes / Recipes by Main Ingredient / Dairy / Recipe: Layered Fruit and Quark Pots

Recipe: Layered Fruit and Quark Pots

Published on October 22, 2013 by Helen Best-Shaw 9 Comments
Last Updated on June 21, 2018

Jump to Recipe - Print Recipe

Quark and fruit compot layered puddings-2

Recently there seems to be something of a theme going on Fuss Free Flavours with multiple dishes served layered in glasses.   As well as tasting delicious, I think they look fantastic, and a dish that looks good is always sure to impress.   Fuss Free – call it lazy if you must – at its best – food with a high effort to glory ratio.

As well as being Fuss Free these creamy and rich looking puddings are actually not as bad for you as you might first think as they are largely made from quark – a continental soft cheese that is made from skimmed milk and is virtually fat free – which is being more and more widely available in the UK, its versatility making it a fridge staple in my kitchen.

I used Bonne Maman fruit pots – but you could make your own; stewed apples would be delicious, or use another brand or a high fruit, low sugar jam.

My top tip when making layered puddings in glasses is to use a wide mouthed jam funnel when filing the glasses – it stops the contents making a mess on the sides of the glass.  Spoon in and then gently tap to level before adding the next layer.

These are perfect served after a hearty main course, or to enjoy on a weekday evening as a treat.

Quark and fruit compot layered puddings-4

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Quark and fruit compot layered puddings-2
Print Recipe
BookmarkSaved!
4.84 from 6 votes

Recipe: Layered Fruit and Quark Pots

Layered Fruit and Quark Pots
Servings: 4 servings
Author: Helen Best-Shaw
Prep Time15 mins
Cook Time1 min
Total Time15 mins
Prevent your screen from going dark

Ingredients

  • 350 g Quark
  • 100 g double cream
  • 50 g caster sugar (if using regular jam then leave out)
  • 4 Bonne Maman or other fruit pots in at least 2 flavours – or 100g two types of jam

Instructions

  • Mix the quark, cream and sugar. Pour half into a separate bowl. Stir one fruit pot into each of the quark mixtures.
  • Layer one of the quark mixes, followed by a fruit pot into each of the glasses and repeat. When adding the fruit pot to the middle layer use a spoon to arrange it round the outside of the glass.
  • Make up to a day in advance and keep in the fridge.
  • Serve chilled.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Recipe: Layered Fruit and Quark Pots
Amount Per Serving (4 servings)
Calories 198 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 34mg11%
Sodium 44mg2%
Potassium 18mg1%
Carbohydrates 16g5%
Sugar 16g18%
Protein 12g24%
Vitamin A 365IU7%
Calcium 16mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: British
Keyword: Quark Dessert Pots, Quark Fruit Pots
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!
Share by Text

Related Posts

  • Layered Chocolate Pots
  • Spooning toffee dessert out of the individual glass serving.
    Easy Toffee Pots
  • Watermelon and cucumber refresher
    Recipe: Cucumber & Watermelon Refresher
  • Recipe: Easy Cherry Syllabub

Filed Under: Dairy, Desserts & Puddings, Fruit, Quick & Easy, Recipes Ingredients: Cream, Fruit, Quark, Sugar

Previous Post: « Recipe: Sainsbury’s tuna penne pasta bake
Next Post: Recipe: Fat Free Mustard Dressing & Kale Salad »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Michelle Utterlyscrummy

    5 stars
    Brilliant idea for a quick pudding or decadent breakfast option on these chilly mornings :)

    Reply
  2. [email protected]

    5 stars
    Love the tip about using a jam funnel, such a good idea. Also will look out for these little pots when I’m in France over New Year. Delicious yet light dessert.

    Reply
    • Helen

      Thanks Laura, the Bonne Maman pots are in Tesco. They are great on top of porridge too!

      Reply
  3. Katie

    5 stars
    Loving the high effort to glory ratio… perfect for impressing at dinner parties with absolutely no faffing about required!!! I haven’t used quark for years and will be looking some out. My friend in Brussels gave me some divine mango jam from Pierre Marcolini which I think would go very nicely indeed!!!

    Reply
    • Helen

      Mango jam sound amazing Katie. My cooking is all about the effort to gory ratio.

      Reply
  4. Anne

    4 stars
    I’ve not used quark in years, glad to see double cream in – can’t be too healthy :-D

    Love the pretty layers, using jam funnel is a great tip!

    x

    Reply
    • Helen

      It is only a little cream! You could make this pudding with 100% cream!

      Reply
  5. Jacqueline

    5 stars
    I’ve not used quark for ages, in fact I had completely forgotten about it! This looks scrummy!

    Reply
  6. Daisy

    5 stars
    These look lovely, and a fantastic pudding for the new year too.

    Reply

Primary Sidebar

About Me

Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
Twitter Logo, bluw circle with a white bird Facebook logo, blue square with a white F inside You Tube Logo, a red box with the words You Tube on the inside Pinterest Logo, a red circle with white P on the inside Instagram Logo, a rainbow box with a square and circle inside of it Flipboard Logo - Red square with a white F on the inside

Press/As Seen On

Image-1

Subscribe

Footer

Latest Posts

Easy Chocolate Tiffin

Easy Chocolate Tiffin

Easy Peri Peri Fries – Nandos Chips

Easy Peri Peri Fries – Nandos Chips

Peri Peri Seasoning

Peri Peri Seasoning

Easy Lamb Koftas Recipe

Easy Lamb Koftas Recipe

One Bowl Cocoa Brownies

One Bowl Cocoa Brownies

Shish Kebab Seasoning

Shish Kebab Seasoning

Privacy Policy, Disclosures & Disclaimers

Copyright © 2022 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again