The traditional recipe for austrian strudel with soft quark cheese and yoghurt is very popular all over the world. My version is a low calorie, low sugar and low fat modification made with creamy, low fat yoghurt.


1 pkg. of fat reduced or light puff paste

200 ml milk

250 g curd

200 g plain yoghurt

1 pkg. vanilla pudding powder

1 tbs semolina

2 pkg. vanilla sugar

2 eggs

for the vanilla custard:

500 ml light milk

3 tbs starch

1 vanilla bean

1 egg yolk

1 tsp stevia powder


Heat the milk in a pot. Leave an amount of the milk and stir in the pudding powder in the small part of the milk. Stir the pudding, the vanilla sugar and the semolina in the milk and let it boil once (while stirring constantly). Let the semonlina-pudding cool down and mix it with the curd, the yoghurt and one egg.

Roll out the puff pastry and fill it yoghurt-curd-pudding filling. Roll it to a strudel and baste it egg. Bake it in the preheated oven at 30 – 40 minutes at 175° degrees.

For the light vanilla custard:

Scramble 3 tbs milk with 3 tbs starch. Scrape the vanillabean and boil the milk with the stevia and the vanilla. Stir in the milk-starch-mix. Remove from heat after boiling and stir in one egg yolk.

.s. cookingCatrin