200 g flour
100 g butter, cold
70 g Erythritol+Stevia
300 ml milk
1 bag Vanilla custard powder or cream
500 g lowfat quark
70 g Erythritol+Stevia
300 g red currants

How it's done:

Mix the flour with 70g of Erythritol+Stevia, 1 egg, butter, 1 pinch of salt and 1 teaspoonful of cold water to form a shortpastry. Press the dough into a greased jumping mold and form a 4 cm high edge. Cut in the dough with a fork and prebake at about 180° C for 10-15 minutes (depending on the oven). Pour the custard powder with 300ml of milk and 60g of Erythritol+Stevia acording to the instruction on the packaging to a pudding and allow to cool.

Mix the pudding with the curd and 1 egg and also fill it into the spring form. Sprinkle the currants on it and press into the curd. Bake at 160° C for about 50 minutes.

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