Recipes from Germany and Austria :: German and Austrian Quick and Yeast Breads
3 oz. pumpernickel bread made into crumbs
3 Tbsp. brandy
2 1/2 (two and a half) c. quark*
1/3 to 1/2 c. sugar
8 oz. whole cranberry sauce or fresh raspberries
3 slices pumpernickel, cut into small
square or rectangles or triangles (for garnish)
Place pumpernickel crumbs in a bowl and sprinkle and distribute the brandy over the crumbs. Stir to coat in an even way and let stand.
Combine quark and sugar together and mix thoroughly. When crumbs have softened, fold into the quark. Spoon a layer of quark-pumpernickel mixture into the bottom of each of 6 glass dessert dishes. Spoon over a layer of cranberry sauce or raspberries. Continue layering the pumpernickel-quark mixture and cranberries or raspberries, ending with a layer of quark on top. Decorate the top with the square or rectangles or triangles of pumpernickel and a fresh raspberry or spoonful of sauce.
Chill before serving.
* Quark is a low fat, soft cheese available in supermarkets and delicatessens.
