Try it with rhubarb
Rhubarb & custard creams: Soften the quark and sweeten with 50g icing sugar. Stir through a 135g pot custard, then spoon a third into 4 glasses.
Drain a 540g can rhubarb in syrup and divide half on top of the quark mix. Repeat with another third of the quark, the remaining rhubarb, then more quark. Crush 2 shortbread biscuits and sprinkle on top.
Choose kiwis that smell sweet and feel plump, avoiding any with bruised skin. Ripe kiwis should
yield very slightly when pressed. To ripen them quickly, leave in a paper
bag at room temperature.
Dissolve the coconut cream in 50ml boiling
water, then leave to cool. Spoon the quark or
yogurt into a mixing bowl, then stir in the icing
sugar and vanilla. Combine with the coconut
mix, then spoon into individual glasses. Chill
until ready to serve.
Peel and chop the kiwi fruit into small pieces.
Drain the pineapple, then chop the chunks into
small pieces. Mix the fruit together, then spoon
over the top of the coconut creams to serve.