Summer Berry Cream Cups – Slimming World Recipe

My mother in law is coming for dinner on Mothering Sunday. I’m back on Slimming World and I want to stick to it 100% so we’re making this Slimming World summer berry cream cup dessert. It serves 6 and it’s only 1.5 syns per serving 🙂

Summer Berry Cream Cup

summer berry cream cups


  • 300g quark
  • 2 tbsp sweetener
  • 300g fat-free natural Greek yoghurt
  • 2 tsp vanilla extract
  • 2 egg whites

For the syrup:

  • 200g strawberries, halved, plus extra to decorate
  • 200g raspberries, halved, plus extra to decorate
  • 1 tbsp crème de cassis
  • 1 tsp sweetener


  1. First, make the syrup. Put the strawberries, raspberries and crème de cassis into a heatproof bowl. Cover with cling film and place over a pan of gently simmering water for 30 minutes. Set aside to cool.
  2. Meanwhile, make the cream cups. Put the quark, yoghurt and vanilla extract into a bowl and stir well until smooth.
  3. Whisk the egg whites in a clean bowl until just stiff. Add the sweetener a little at a time while continuing to whisk. Fold the egg whites into the quark, spoon into dessert glasses and chill.
  4. Tip the berries and all their juices into a sieve over a bowl and leave to strain for 10 minutes (don’t push the berries through, as you only want the juices). Pour the juice into a pan, discarding the berries. Add the sweetener and dissolve over a medium heat, then simmer for 3-4 minutes to reduce slightly. Cool and chill.
  5. Drizzle the syrup into the cream cups and decorate with extra berries to serve.

Tip: Pregnant women, the elderly and babies are advised not to eat raw or partially cooked eggs.


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