Blueberry Quark Cream

Thoroughly wash the organic lemon, dry it, finely grate the zest and squeeze out the juice.

Sort and wash the blueberries; do not thaw frozen blueberries.

In a bowl, stir the low-fat quark, sugar, vanilla sugar, lemon juice and lemon zest until smooth.

Whip the cream with the cream stabilizer until stiff peaks form.

Carefully fold the whipped cream together with the blueberries into the quark mixture.

Spoon the blueberry quark cream into a large bowl or into dessert dishes and cover.

Chill the cream in the refrigerator for at least 30 minutes.