ZUTATEN (2 PERSONEN)
350 g Magerquark
2 EL Wasser
½ Salatgurke
2 Knoblauchzehen (wenn verträglich)
1 EL Cranberrysaft
2 EL Olivenöl
Salz
Paprikapulver, mild
Gurke schälen, halbieren und die Kerne mit einem Löffel ausschaben.
Die Gurkenhälften auf einer Gemüsereibe raspeln und ausdrücken.
Quark mit Wasser, Cranberrysaft, Paprikapulver und Salz verrühren.
Knoblauch schälen, pressen und mit Quark vermengen. Gurkenraspeln einrühren.
Im Kühlschrank aufbewahren.
Schmeckt als Beilage zu Pellkartoffeln oder als Brotaufstrich.
Bildnachweis © Lucia Pescaru/shutterstock.com
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