Ontario Berry Clafoutis

2 T. butter, softened
1 T. granulated sugar
1 lb. quark cheese
4 eggs, separated
2 C. icing sugar, sifted
1/4 C. whipping cream
3 T. cornstarch
2 T. fresh lemon juice
1/2 t. grated lemon rind
2 C. fresh berries
Whipped cream

Preheat oven to 450F. Use about 1/2 tablespoon of butter to butter an 8-cup square baking dish; sprinkle with granulated sugar.

If quark seems moist, place in sieve; press with back of a spoon to remove as much moisture as possible.

In large bowl using electric mixer, beat together quark and remaining butter until well combined.

Beat in egg yolks, one at a time, beating well after each addition. Gradually beat in icing sugar; continue beating until mixture is very light.

Beat in cream, cornstarch, lemon juice and rind.

In separate bowl with clean beaters, beat egg whites until stiff peaks form.

Gradually fold whites into quark mixture until well combined.

Arrange fruit in bottom of prepared dish.

Spoon quark mixture over top. Bake for 25 minutes or until a toothpick inserted into centre of dessert comes out clean.

Serve warm with whipped cream.

Serves 6 to 8.

Source: The Ontario Harvest Cookbook.

              



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