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Lemon Quark Soufflé with Strawberries Compote

Ingredients:
Soufflé
1 cup Vermont Quark (drained if necessary)
2 eggs, separated
1 tsp vanilla
1 tbsp lemon zest
1/4 cup sugar
4 individuals ramekins

Compote
2 cups strawberries, sliced
2 tbsp sugar
1/2 cup Muscat or Marsala

Directions:
Soufflé
Preheat oven to 400 degrees. Butter 4 individual ramekins. Mix quark, egg yolks, vanilla, lemon zest together in a small bowl and set aside. Beat egg whites until foamy using a mixer. Add sugar slowly and beat until stiff peaks form. Add 1/4 of the egg whites to the quark mixture and stir until incorporated. Gently fold quark mixture into the remaining egg whites. Fill each ramekins with 3/4 cup of soufflé mixture. Place filled ramekins in a shallow baking dish. Pour hot water in the dish until the ramekins are 3/4 immersed. Bake for 20 minutes until light tan and slightly dry on top.

Compote
Place all ingredients in a small sauce pan. Cook over medium heat until strawberries are soft and shiny. Eat warm with the soufflé.

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