Berry Coconut Parfait

• Ingredients for 2 portions
• 140g Lizza Berry Coconut Mug Cake
• 20g sunflower oil
• 100g soy milk
• 50g quark
• 0.5 tsp desiccated coconut for garnish (optional)
• For berry rhubarb sauce:
• 70g rhubarb, chopped
• 35g raspberries
• 50g strawberries, chopped
• 15g erythritol
• 1 tbsp water

Preparation: 10 minutes

Cooking time: 25 minutes

Instructions:

1. Pour 20g oil and 100g soy milk (or an alternative) into a big mug.
2. Add 140g mug cake baking mix and stir well.
3. Put the mug into the microwave and bake for 2.5 minutes at 800 watts.
4. Let the cake cool down for a little while.
5. To make the sauce, add chopped rhubarb,erythrit and water in a saucepan on medium heat and cook for 5 minutes. Stir occasionally.
6. Add raspberries and chopped strawberries. Cook this on medium heat, stirring occasionally for about 15 mins to make a thick sauce.
7. Layer the mug cake, quark and berry rhubarb sauce in a glass jars or dessert glasses. Garnish with desiccated coconut and berries.

TIP: To make this dish vegan, replace quark with soy quark.

Nutritional information (per serving): 190 kcal, 27g carbs, 12g fats, 10g protein, 5g sugar, 8g fibre.