F.X. MAYR-ÄRZTE

Desserts

Simple desserts are curd creams, casseroles, fruits or nut creams. Remember that all cakes and desserts, even those made from whole grain cereals, are main carbohydrate carriers that have a high glycemic index. You should therefore only eat small amounts of them occasionally on weekends in order not to replenish the fat stores unnecessarily. You will soon notice for yourself that you are able to keep the weight off permanently. However, a quality of life should also be maintained. If you do consume high Gl desserts at the weekend you should start the following week as usual with reduced carbohydrates.

When it comes to grains and cereals used in desserts, care should be taken to select wholegrain organic grains which are ground in a mill just before use. This way the grains and cereals contain all the nutrients and fiber that are of utmost importance for our intestinal health. If access to a mill is not possible it is recommended to buy organic wholemeal flour and use it as soon as possible.

raspberry parfait

Ingredients (4 servings)

2	eggs
80 g	brown sugar or honey
100 g	pureed raspberries
200 ml	cream
200 g	whole raspberries

Vanilla sugar, pinch of whole salt

Method (15 minutes)

Whip the whole eggs with the sugar, salt and vanilla sugar over steam until creamy, then beat over ice water until cold.
Add the pureed berries.
Then fold in the stiffly whipped cream with the whole berries.
Line a tunnel mold (30 x 5 cm) with cling film and pour in the mixture.
Freeze in the freezer for 4 hours. Turn out of the mold and cut into slices with a thin, moistened knife.
Arrange nicely and garnish with lemon balm.

You can also use currants or strawberries and small molds or cups rinsed in cold water.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
210	25,7	5,1	7,5

Food compatibility

L	Lactose-free
F	Omit honey and berries, replace with honeydew melon
G	Gluten-free
H	Omit honey and strawberries

Warm quark souffle

Ingredients (4 servings)

2	eggs
30 g	raw sugar
30 g	corn starch (maizena)
250 g	skimmed curd cheese
70 ml	milk
1/8 Liter	sour cream

Sea salt, vanilla, lemon zest

Method (15 minutes)

Mix milk, egg yolks, salt and maizena with curd cheese, sour cream and sugar.
Beat the egg whites until stiff and fold in.
Pour into buttered molds and cook in a bain-marie at 190°C in the oven for 20 minutes.
Turn out immediately and serve.

Serve with any fruit purée

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
231	15,4	13,4	4,8

Food compatibility

L	Use lactose-free milk, sour cream and curd cheese
F	Omit fruit puree
G	Gluten-free
H	Omit lemon

Quark pudding with fruit pulp

Ingredients (4 servings)

3	eggs
½	lemon
250 g	quark (curd cheese)
250 g	strawberries or other fruits pureed
125 ml	sour cream
3 tbsp	spelt or wheat semolina
2 tbsp	bee honey
1 tsp	corn flour

Vanilla sugar, whole salt, lemon balm

Method (25 minutes)

Brush an ovenproof casserole dish with melted butter. Separate the eggs. Beat the egg whites with a pinch of salt until stiff and creamy.
Mix the egg yolks with the honey very well. Add the sour cream, quark, semolina, corn flour, lemon zest, vanilla sugar, mix well again and finally fold in the egg whites. Pour the mixture into the baking dish and bake at 180 degrees for about 20 minutes.
Remove from the tin while still warm and serve with the fruit purée (or compote).
Garnish with fresh lemon balm.

The mixture can also be prepared in a lightly buttered pan as Kaiserschmarren.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
160	5,3	14,6	8,0

Food compatibility

L	Use lactose-free curd cheese and sour cream
F	Use sugar instead of honey, melon instead of strawberry
G	Use gluten-free semolina
H	Omit honey, strawberries, lemon

Spelt Kaiserschmarren

Austrian dessert translated as “King’s Folly” similar to a meringue pancake

Ingredients (4 servings)

4	eggs
100 g	freshly ground spelt flour
50 g	butter
40 g	sultanas
30 g	raw sugar
200 ml	milk

Method (15 minutes)

Season the milk with salt and mix with 4 egg yolks and flour until smooth. Beat 4 egg whites with the sugar until stiff and fold into the batter.
Heat butter in a shallow pan, pour in the batter, brown, sprinkle with sultanas, divide in half, turn and bake over moderate heat until done. Tear into small pieces and leave to steam briefly in the hot oven.

Sprinkle with icing sugar when serving. Serve with roast plum or pear compote.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
363	35,0	12,1	19,0

Food compatibility

L	Use lactose-free milk and butter
F	Omit sultanas, plums, pears (possibly replace with tangerine, melon, banana)
G	Use buckwheat flour
H	Omit sultanas and roast plum compote, use fresh fruit

Viennese apple strudel

Ingredients (6 servings)

FOR THE DOUGH

200 g	spelt extract flour
125 ml	warm water
1 tbsp	oil

Butter for spreading

FOR THE FILLING

1	lemon
800 g	sharp/sour apples
50 g	each sultanas \| raw sugar \| walnuts
40 g	each butter \| breadcrumbs
70 ml	rum

Pinch of salt

Method (60 minutes)

Knead all ingredients into a smooth dough and chill wrapped in clingfilm for ½ hour. Or use pre-prepared strudel sheets.
Preheat the oven to 200° C. Slice the apples thinly so they are the thickness of a leaf. Mix the apples with lemon juice, rum sultanas, sugar, vanilla sugar, nuts, cinnamon and salt and leave to stand for about half an hour.
Fry the breadcrumbs in a little butter and mix in. Roll out the strudel dough thinly on a floured cloth, then stretch it out thinly, brush with melted butter and spread the apple mixture.
Roll up the strudel dough with the help of the kitchen towel. Place the strudel on a greased baking tray and brush with melted butter.
Bake in the preheated oven on the middle shelf for approx. 35 minutes until golden brown and serve warm sprinkled with icing sugar.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
481	61,6	6,1	11,9

Food compatibility

L	Use lactose-free butter
F	Not suitable for fructose intolerant
G	Use buckwheat flour and buckwheat breadcrumbs
H	Omit rum, lemon, nuts (possibly almonds) and sultanas

Topfenstrudel

Ingredients (8-10 servings)

FOR THE DOUGH

150 g	plain spelt flour
75 ml	lukewarm water
1 tbsp	olive oil
¼ tsp	rock salt

A little oil or melted butter to coat

FOR THE FILLING

250 g	crumbled curd cheese
250 g	strained curd cheese
125 ml	sour cream
125 ml	milk
2 tbsp	spelt semolina
50 g	melted warm butter
70 g	brown sugar
1 tsp	cinnamon powder
3	eggs

Vanilla, lemon zest, some rock salt

Optional:

A dash of rum and 50g sultanas

Method

For the strudel dough, knead flour, salt, water and oil into a smooth dough, shape into a ball, brush with oil and leave to rest for at least an hour.

For the filling, separate the eggs into yolks and whites. Cream the warm butter with the sugar and yolks. Mix in all the other ingredients. Beat the egg whites with a pinch of salt until stiff and fold in last.

Now stretch the strudel dough thinly on a floured strudel cloth, add the curd filling, fold in the dough and, with the help of the cloth, place it in a greased loaf tin so that it keeps its shape, brush with melted butter and bake at 200°C for about ½ hour. Cool slightly and portion.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
230	24,0	10,2	11,3

Food compatibility

L	Use lactose-free curd cheese and sour cream
F	Omit sugar, sultanas
G	Use buckwheat instead of spelt flour and semolina
H	Omit rum

Raspberry-poppy seed cake

Ingredients (16 servings)

FOR THE CAKE

150 g	butter
100 g	icing sugar
210 g	ground poppy seeds
110 g	hazelnuts
100 g	fine raw sugar
6	eggs

A packet cream of tartar baking powder (7g)

FOR THE GLAZE

600 g	raspberries fresh or frozen
5	sheets gelatin

possibly some honey

FOR THE TOPPING

500 g	curd cheese
500 g	whipped cream
130 g	icing sugar
6	sheets gelatin

Vanilla sugar, rum and grated lemon peel

Method

To make the cake, separate the eggs and beat the yolks with soft butter with the icing sugar and yolks in a mixer until creamy. Beat the egg whites with a pinch of salt until stiff. Add the poppy seeds, baking powder and nuts alternately to the yolk mixture. Carefully fold in the egg whites Spread the mixture on a baking tray lined with baking paper and bake at 180°C for 25 minutes.

For the topping, purée the raspberries and mix with a little honey and melted gelatin if desired.

For the cream, mix the curd with all the ingredients, soak the gelatin in water, squeeze it out, warm it so that it becomes liquid then fold it in drop by drop. Finally, whip the cream and chill the mixture for 20 minutes.

Spread the curd cream evenly on the pastry base and spread a thin layer of the raspberry glaze on top. Then chill and cut into slices.

Nutritional information (1 portion)