Crispbread with herb quark and radishes
8 min · 17 g protein · 183 cals / serving
Thick, tangy quark beaten with chives, dill, parsley and a little garlic, piled on crunchy rye crispbread under peppery slices of radish. The German Kräuterquark snack on a Nordic cracker.
Ingredients
Herb quark
- 1 1/4 cups quark, low-fat, or nonfat Greek yogurt
- 2 tbsp fresh chives, snipped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1/2 small clove garlic, grated
- 1 tsp lemon juice
- 1/3 tsp salt
- 1/4 tsp black pepper
- 8 radishes, thinly sliced
Steps
- Beat the quark with the herbs, garlic, lemon juice, salt and pepper until smooth and fluffy.
- Pile it thickly on the crispbread, cover with radish slices and finish with a grind of pepper.
Good to know
Keeping it?
The herb quark keeps 3 days covered in the fridge, and gets more garlicky. Spread it just before eating so the crispbread stays crisp.
Also good with?
Cucumber sticks, boiled new potatoes, or a hard-boiled egg sliced on top of the radishes.
Per
- Calories
- 79
- Protein
- (40%)
- 7 g
- Fat
- (4%)
- <1 g
- Carbohydrates
- (57%)
- 12 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 232 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 366 kcal goes into the pot and 464 g of ingredients comes out as about 464 g of food: 79 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.