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  • 3 ounces pumpernickel bread made into crumbs
  • 3 tablespoons brandy
  • 2 1/2 cups quark*
  • 1/3 to 1/2 cup granulated sugar
  • 8 ounces whole cranberry sauce or fresh raspberries
  • 3 slices pumpernickel, cut into small squares or triangles (for garnish)


  1. Place pumpernickel crumbs in a bowl and sprinkle the brandy over the crumbs. Stir to coat evenly and let stand.
  2. Combine quark and sugar together and mix thoroughly. When crumbs have softened, fold into the quark.
  3. Spoon a layer of quark-pumpernickel mixture into the bottom of each of 6 glass dessert dishes.
  4. Spoon over a layer of cranberry sauce or raspberries.
  5. Continue layering the pumpernickel-quark mixture and cranberries or raspberries, ending with a layer of quark on top.
  6. Decorate the top with the squares or triangles of pumpernickel and a fresh raspberry or spoonful of sauce.
  7. Chill before serving.

* Quark is a low fat, soft cheese available in supermarkets and delicatessens.


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