Pretzel confectionery with spring cream cheese dip
- 1 onion
- 250 g Lean quark
- 200 g double cream cheese
- 7-8 EL Milk
- 1/2 Bundle Chives
- Salt
- pepper
- 5 (à 100 g) frozen Bavarian pretzel sticks
- 1 Egg yolk (size M)
- 1 EL coarse salt
- 1 EL poppy seeds
- 30 g Seed mix muesli and salad topping
- baking paper
50 minutes
easy
- 1.
- For the dip, peel the onion and dice it finely. Mix the quark, cream cheese and 6-7 tablespoons milk until smooth. Wash the chives, shake dry and cut into fine rolls. Set aside 1 teaspoon for decoration, stir the remaining chives into the quark.
- 2.
- With salt andPepper to taste. Let the pretzel sticks thaw for about 10 minutes at room temperature. Whisk the egg yolks and 1 tablespoon of milk together. Then cut each stick into 4 pieces. Place on a baking sheet lined with baking paper, brush with egg yolk and sprinkle with salt, poppy seeds or a mixture of seeds.
- 3.
- Bake in a preheated oven (electric stove: 225 ° C / fan oven: 200 ° C / gas: level 4) for 12-15 minutes. Take out of the oven, place on a wire rack and let cool down a little. They taste very good when warm.
- 4.
- Serve pretzel confectionery and dip sprinkled with chives in a bowl. Radishes also taste great.
1 piece approx:
- 120 kcal
- 500 kJ
- 5 g protein
- 5 g fat
- 13 g carbohydrates
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