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Quark Berry Frost Ice Cream for Hot Days

Refreshing, delicious, and guaranteed without artificial additives. The quark and berry frost is almost like homemade ice cream, the shift change looks pretty and the dessert melts in the mouth of children and adults alike.

Hot weather, no ice cream machine, and the ice cream parlor the other day tasted more like aroma than real ingredients? Then just try this dessert. By the way, it also makes a great end to a nice dinner! The recipe itself is easy, but it will take some time.

Ingredients for 4 persons

  • 500g low-fat quark
  • 6 tbsp lemon juice
  • 80g and 3 tablespoons of sugar
  • 1 pinch of salt
  • 250g whipped cream
  • 300g frozen berries (wild fruit mix or raspberries taste best)
  • 75g butter
  • 150g butter biscuits

Preparation

  1. First, let the berries thaw sufficiently so that they can be pureed.
  2. Add 3 tablespoons of lemon juice and 3 tablespoons of sugar to the berries and then puree the berries with a hand blender to a fine pulp.
  3. In another bowl, mix the quark with the remaining lemon juice. Add 80g of sugar and a pinch of salt.
  4. Then whip the cream until stiff and fold it into the quark mixture.
  5. Everything is now piled up in a freezer-safe, preferably square container: Start with 4 tablespoons of quark mixture and smooth it out. Place the container in the freezer for half an hour, then take it out again and pour 2 tablespoons of berry mixture over it, smooth it out, and so on until the quark and berry puree is completely used up.
  6. When everything is layered, crumble the butter biscuits and toast them in the butter. Top the layered dessert with the crumbs and freeze completely.
  7. If you have completely frozen your quark berry ice cream, let it thaw for a few minutes before serving. But it can also be enjoyed semi-frozen.
  8. In any case, it should be firm enough to be able to cut it into 1.5 cm thick slices in the container and then serve them. Delicious!

Useful additional knowledge

You can also always apply a thin layer of liquid couverture after alternating quark and berries and let it freeze before you start with the next layer of quark. It looks lovely when sliced ​​and gives your dessert a vendetta effect. If you enjoy garnishing, you can do that with sprigs of mint or lemon balm.

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Food

Haskap: Is This Siberian Berry The New Superfood?

Haskap is considered the new superfood. We explain what the Siberian fruit is all about and why it is so healthy.

The new superfood haskap: why is the fruit so healthy?

Haskap is considered a new trend fruit and a healthy superfood. But is that true?
The blue berry has a high content of anthocyanins. They ensure that free radicals are bound in our body and thus the body cells are protected from damage. In addition, Haskap also has vitamins C, A and E as well as iron, magnesium, phosphorus and calcium.

According to the consumer advice center, the Siberian fruit is definitely healthy, but our local berries can easily keep up with the ingredients in Haskap. Blueberries, like raspberries and blueberries, also have anthocyanins, a variety of vitamins and minerals. So if you want to do something good for yourself and your health in general, you should regularly integrate a colorful mixture of the different berries into your diet.

This is the best way to use the Superfood Haskap

But how do you use the new trendy fruit? Haskap berries can be eaten both raw and processed. There is now a wide range of products on the market. The berries can be purchased ready-made as jam, syrup, juice or dried.

Of course, the blue berry is wonderful in a fruit salad, in morning muesli or with fresh yoghurt. But Haskap is much more versatile. Processed as mustard, the super fruit can also be enjoyed with hearty dishes and as an eye-catcher for the salad it also cuts a fine figure.

Conclusion: If you are in the mood for new tastes, colorful and healthy cuisine, you should definitely try the Haskap berry and give the superfood a chance.

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health

Clean Clogged Arteries: This Berry Helps Against Arteriosclerosis – and Keeps Your Brain Fit

Cranberries are healthy – not only for the heart, digestion and intestinal flora, but also for the brain. As a recent study shows, cranberries have considerable neuroprotective potential and counteract arteriosclerosis. You can find out what that means here.

Preventing dementia with cranberries: How the fruit affects your memory

The study shows the neuroprotective potential of cranberries. The research team looked at the health effects of eating a cup of cranberries a day in people aged 50 to 80. The scientists paid particular attention to the effects of 12-week cranberry consumption on brain function and cholesterol levels in 60 cognitively healthy participants. Half of the participants were given freeze-dried cranberry powder daily, which corresponded to around 100 grams of fresh cranberries. The other half took a placebo.

According to study author Dr. David Vauzour had shown in previous studies that higher dietary intake of flavonoids (a type of polyphenol) was associated with slower cognitive decline and the development of dementia.

The study also showed that foods high in anthocyanins and proanthocyanidins improve cognitive abilities. Anthocyanins and proanthocyanidins are found in berries, for example, and give them their red, blue, or purple color, according to the study author. The fruit also has antioxidant and anti-inflammatory properties

LDL cholesterol levels and atherosclerosis: Cranberries protect you from clogged arteries

In addition to the positive developments in the brain, the study participants also showed significant reductions in LDL cholesterol levels, which are known to contribute to atherosclerosis – the thickening or hardening of the arteries caused by a build-up of plaque that clogs the arteries.

Cranberries therefore make a positive contribution to blood vessel health and also improve cerebral circulation and cognitive abilities, the researchers write in summary in their study.

Additionally, independent research recently found that a daily intake of cranberry powder can significantly improve cardiovascular function. For this, the powder had to be taken for just a single month. Cranberries could also protect against cardiovascular diseases.

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Food

Cranberry: Miracle Berry With a Question Mark

The cranberry is considered a superfood: it is said to help with cystitis, help you lose weight and even prevent cancer. But what can the miracle berry really do?

The cranberry, in German cranberry or cranberry, enjoys great popularity as a component of numerous recipes and as cranberry juice either pure or in various cocktails. The bright red or dark red colored cranberries are often confused with cranberries, but are much larger and have threads reminiscent of a crane’s beak – hence the name cranberry.

In addition to their versatile uses in the kitchen, the red cranberries are also considered miracle berries that are said to help against urinary tract infections in women. In addition, the berries have a draining effect and are said to help with weight loss. Cranberries also contain antioxidants and flavonoids, which can help fight cancer and slow down the aging process. They are also considered superfood and are offered accordingly. We took a close look at the cranberries – and came across a few question marks.

Botanical information about the cranberry plant

The cranberry plant is actually an evergreen dwarf shrub of the heather family. Cranberries belong to the blueberry genus, and the cranberry bush is also reminiscent of them: the branches “crawl” over the ground, grow up to one meter per year and take root. This creates a kind of bush carpet in a cranberry plantation or in areas with larger wild occurrences, where individual cranberry plants cannot be distinguished from each other. This mossy shrub carpet also gave the cranberry its German name.

The large-fruited (or American) cranberry, as the cranberry is correctly called, is native to the eastern high moors of North America, from Canada in the north to the south to Tennessee and Virginia in the USA. The cranberry needs peaty, loose soil and cold, snowy winters, then it thrives best. In Germany, the dwarf shrub has already been established in some bogs, but the cranberry also quickly feels at home in the garden at home, provided the right soil is available, and is very easy to care for. The cranberry bush blooms from May to August with white or pink flowers. The fruits are ripe in autumn, from the end of September, and can be harvested.

Production and harvest of cranberries

The ripe cranberries are about the size of gooseberries, bright red, some varieties also dark red to black, and have four air chambers that give the berries buoyancy in the water. The commercial production of cranberries makes use of precisely this boost. Because a cranberry is lighter than water, the fields are completely flooded during the so-called “wet harvest”. A special machine then creates small eddies in the water, which swirls 90 percent of the ripe cranberries off the bushes.

The berries floating on the water are then skimmed off. Since cranberries jump up like a rubber ball with their air chambers intact, they are sorted straight away when they are harvested: the harder ones are sold fresh or dried, while the softer ones are processed into juice, jam, sauce or the like. The world’s largest producer is the USA, which is also the largest consumer of cranberries.

The cranberry in the sustainability check

Almost all cranberries that end up in our store, whether processed, dried or fresh, come from the USA. In any case, the cranberry has a long transport route behind it and gets an ecological minus point for it. But even the cultivation regions in sensitive ecosystems such as moors or moor-like areas and the complete flooding during wet harvesting do not necessarily pass the sustainability check. Pesticides to combat the fungal infestation that often occurs due to monocultures, the washing out of pollutants into the groundwater during harvesting and interventions in sensitive biotopes are a further minus for us.

Initiatives for sustainable cranberry cultivation, such as the study by the University of Wisconsin, show that there is another way. Organic quality and responsibility for the environment are becoming increasingly important to growers. Nevertheless, it is better to inquire in organic or natural food stores whether local cranberries can also be bought. You can be lucky at harvest time in autumn. And garden owners can grow and harvest their own cranberries – due to the long shelf life of the red cranberries, especially boiled or dried, this is our tip when it comes to sustainability for cranberries.

A small selection of the best cranberry recipes

The taste of fresh cranberries is sour and very tart, so that they are almost inedible on their own. Dried, they taste sweeter and only slightly tart. Fresh cranberries are therefore mainly used for hearty dishes such as meat and game. The American equivalent of our cranberry sauce, the cranberry sauce is a must-have with Thanksgiving turkey.

Alternatively, the cranberries can also be used to make a delicious cranberry chutney or cranberry relish. The berries are also well suited, for example, as a special something in sauerbraten from chicken. The dried cranberry is used for desserts and sweet dishes, as well as an ingredient in muesli or for cranberry muffins and cookies. The cranberries are also an insider tip for anyone who doesn’t like raisins: simply replace them with dried cranberries, and cakes often taste a little better with them.

The versatile one in a glass: cranberry juice

Cranberry juice can be used in drinks in just as many ways as fresh and dried cranberries can be used in the kitchen. Undiluted and unsweetened, cranberry juice contains most of the vital substances, but is also correspondingly sour and tart. An infinite number of variations can be mixed with cranberry juice: Diluted with water as a refreshing drink in summer, as part of a smoothie – and of course cranberries and cocktails also belong together. A cocktail bar is incomplete without cranberry juice, an ingredient in some of the most popular cocktails.

Cranberry as a superfood

Cranberries are definitely part of the kitchen and at the bar, but is it true that the red berry is also good for your health and is even traded as a superfood? When fresh, the cranberry contains a large number of phytochemicals, which have earned it a reputation for helping women with urinary tract infections in particular. Either by actively draining them and fighting the bacteria that cause the infection, or by having a regular glass of cranberry juice to prevent a new bladder infection.

The effect is disputed among experts. A 2011 meta-study examined the results of numerous tests of cranberry juice as a remedy for the predominantly female condition. The results were rather sobering: the juice was not more effective than the placebo or plain water in any of the studies considered. There wasn’t enough relevant data at all on cranberry tablets or capsules to draw any conclusions. However, studies are currently underway to find out how much “active” ingredient is needed in capsules or tablets to achieve an effect.

A very recent 2016 study published in the American Journal of Clinical Nutrition seems to prove the opposite. Fewer infections were found in women with a tendency to cystitis if they drank cranberry juice regularly. But this study is not without controversy. Funding from the world’s largest cranberry juice maker and research staff from the company’s employees make the results somewhat dubious (vox.com). As far as the effect of cranberries on urinary tract infections is concerned, the following still applies: one does not know exactly.

So isn’t the cranberry healthy?

Just because the cranberry has no proven effect against urinary tract infections does not mean that the red berry is not healthy or even unhealthy. Fresh cranberries contain around 13 g of vitamin C per 100 g, a lot of vitamin A and antioxidants – they ensure the reputation as a “superfood”. These substances are also found in the pure, undiluted juice, which tastes just as sour and tart as the cranberries themselves.

With 46 kcal per 100g and only 12g of carbohydrates, fresh cranberries are also very suitable for diets. However, vitamin C is sensitive to heat – cooking, roasting or baking destroys the vitamin, as does the drying process. The dried cranberry therefore no longer contains any vitamin C or vitamin A and 100g of the dry berries have 319 kcal and contain more than 75 percent carbohydrates. Sounds only conditionally suitable for dieting, but the high mineral content makes up for it.

The cranberry is an excellent natural source of potassium, sodium and magnesium, as well as providing copper and manganese. Dried cranberries in muesli or as a snack between meals are a very healthy superfood in terms of a balanced diet.

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Physalis: How Healthy is The Andean Berry?

Small, spherical and bright yellow-orange: The Physalis looks great. But how healthy is she? Find out more about the little power berries here.

Origin of the Physalis

The small, yellow-orange and spherical fruits are mainly known under the name “Physalis”. But what is actually meant by this is the genus, which includes the tomatillo and the earth cherry in addition to the berries.

The lesser-known name “Andean berry” goes back to the origin of the physalis: the Andes region in Chile and Peru. The physalis belongs to the nightshade family and is therefore related to the tomato. There are over 90 different types.

The bright fruits hide on the bush in lantern-like shells, which are green at first, turn yellow when ripe and then dry up and turn light brown. The fruit in each lantern grows as big as a cherry or cocktail tomato and is sold in the supermarket in its dried-up shell. The fruits have a soft, sticky skin and inside are up to 180 small, also edible seeds.

Andean berries have a citrusy, sweet and sour taste. It is best to eat them raw in muesli, in a fruit salad or as a garnish for desserts so that their nutrients are not destroyed by heating.
They are also suitable for making jams or chutneys.

Ingredients and nutritional values ​​of physalis

With around 53 calories per 100 grams and 1 gram of fat per 100 grams, the Andean berry is a fairly low-calorie and low-fat fruit.

Other nutritional values ​​per 100 grams are:
Carbohydrates: 13 g
Dietary fiber: 2 g
Egg white: 2 g
Fiber includes the pectins, which can help regulate blood lipid levels. Pectins are said to be able to lower cholesterol levels and also stimulate digestion.

Physalis are also full of vitamins (per 100g):
0.06 mg vitamin B1
28 mg vitamin C
0.04 mg vitamin B2
0.05 mg vitamin B6
0.5 mg vitamin E
8 µg folic acid
150mcg retinol
900 µg carotene
Physalis has a fairly high content of vitamin C, which is needed for various metabolic processes in the body and strengthens the immune system. Vitamin C is just as important for heart health and normal cholesterol levels as it is for the production of collagen, i.e. for firm skin.

The fruit also contains a lot of beta-carotene. It is the precursor of vitamin A, which is produced in the body and is responsible for good vision and cell growth. Vitamin A is also known to ensure beautiful hair.

Vitamin B1 ensures a healthy nervous system, strengthens muscle tissue and the immune system. It is also known as an anti-stress vitamin.

Vitamin B2 supports healthy hair, skin and nails.
Many minerals can also be found in physalis (per 100g):
5 mg sodium
170 mg of potassium
10 mg calcium
8 mg magnesium
40 mg phosphate
1.3 mg iron
0.1 mg zinc
Potassium is an important mineral involved in muscle activity and regulating blood pressure.

Phosphorus is a mineral that is absorbed from food as phosphate. Phosphorus helps the body build teeth and bones.

How sustainable are Physalis?

When we buy physalis in the supermarket, it mostly comes from Africa and South America. The physalis need heat to grow. At the same time, they also have a high water requirement and the soil must be rich in nutrients.

The long way that the physalis has to travel to us and the high water requirement in cultivation make the berries a not particularly sustainable affair. Physalis should therefore be an exception in the menu.

If you still want to regularly integrate physalis into your diet, you can also grow the Andean berry at home. They can also thrive in your own garden or in the balcony tub.

The plant needs to be in a warm, full sun and well-protected spot in nutrient-rich soil. Local physalis can then be harvested from August. However, the Physalis is not hardy.

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Raspberries are Healthy: Calories and Nutritional Values of The Berry Fruit

Raspberries not only taste good, they are also very healthy. The sweet and sour berry contains many vitamins. Here you can find out more about the nutritional values ​​​​and nutrients of raspberries.

It was first cultivated in the monastery gardens in the Middle Ages. Even then, it was not only considered a sweet and sour fruit, but above all a medicinal plant. Today, the raspberry is even said to have an anti-carcinogenic effect – it is said to be able to help prevent cancer.

Raspberries are rich in vitamins, trace elements and phytochemicals that strengthen the body’s defense mechanisms and immune system. Their nutritional values ​​also make them a healthy treat.

Raspberries: nutritional values ​​at a glance

For 100 grams of raspberries:
Calories: 34 calories
Protein: 1g
Fat: 0.3g
Carbohydrates: 5g
Fiber: 7g
With just 34 calories per 100 grams of the fruit, raspberries are a very figure-conscious snack. In addition, the sugar content (4.8 grams) is low because of the high fruit acidity of raspberries. Therefore, they are also suitable for diabetics.

However, you should not eat more than 200 grams of fresh raspberries a day. Because a large amount of the fruit can lead to diarrhea.

Nutrients in raspberries: vitamins, minerals, trace elements

Raspberries are rightly considered fruits with the health bonus. They have a range of different vitamins, minerals and secondary plant substances. Vitamin C in particular is plentiful. On the other hand, the raspberry is hardly suitable as a supplier of minerals.

vitamins:
Vitamin C: 150 grams of raspberries a day cover 38 percent of the daily vitamin C requirement.
Provitamin A: Raspberries contain a lot of beta-carotene, a vegetable pigment that is one of the provitamins A. Provitamins A are first converted to vitamin A in the body.
B vitamins: They ensure our general well-being and our vitality because they are involved in all phases and forms of energy production in the metabolism.
Minerals and trace elements:
Potassium (100 grams cover 4.3 percent of the daily requirement): Potassium is important for good heart, nerve and muscle function.
Phosphorus (100 grams cover 6.4 percent of the daily requirement): Phosphorus is involved in energy production.
Calcium (100 grams cover 4 percent of the daily requirement): Calcium is an important component of our bones and teeth.
Magnesium (100 grams cover 8.6 percent of the daily requirement): Healthy bones and teeth also need magnesium.
Iron (100 grams cover 8 percent of the daily requirement): Iron is essential for blood purification and formation. Together with the high content of vitamin C in raspberries, the iron can be utilized particularly well.

These additional nutrients are contained in raspberries

Also included:
Tannins: Tannins help the body break down harmful substances.
Fruit acids: Citric acid in particular is contained in raspberries, which in combination with potassium has a draining effect and can therefore help with urinary tract infections.
Secondary plant substances: These mainly include flavonoids, e.g. quercetin, anthocyanins and camphor oil. They protect against free radicals, which, among other things, can promote cancer.

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