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Wheat biscuits with quark, raspberry and flaxseed

Wheat biscuits softened in milk with quark, raspberries and toasted flaxseed.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 21 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm 60 g of biscuits soften in 2 minutes in 150 ml of milk
  • Photograph the finished bowl
Time
About 8 min
estimated
Serves
2
see below
Energy
335 kcal
per serving
Protein
24 g
per serving
Jump to recipe
Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains gluten, milk.

Cooking steps

  1. Break the wheat breakfast biscuits into two bowls and pour the milk over them.

  2. Leave them to stand for exactly 2 minutes while you do the next step.

  3. Toast the ground flaxseed in a dry pan over medium-low heat for 2 minutes, shaking the pan, until it smells nutty.

  4. Spoon the quark over the softened biscuits, add the raspberries, crushing a few against the side of the bowl so the juice runs, and scatter the flaxseed on top.

The useful detail

Two minutes and no more. Wheat biscuits give up all at once rather than gradually, and a bowl left for five is a paste with raspberries on it.

Make it work for you

One serving is A bowl with 150 g of quark and half the raspberries. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Greek yoghurt instead of quark

    Looser and richer, and it soaks into the biscuits faster.

    Per serving: about the same energy, about 1 g less protein, about 2 g more fat.

  • Strawberries instead of raspberries

    Sweeter and firmer, with less juice. Slice them.

    Per serving: about 15 kcal less, about the same protein, about the same fat.

  • Rolled oats instead of the biscuits

    Chewier and it needs longer to soften. Soak it overnight instead.

    Per serving: about 15 kcal less, about the same protein, about 1 g more fat.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

The fastest breakfast in the collection and one of the highest in protein for its calories, because the quark rather than the cereal is doing the work.

Nutrition per serving
Energy335 kcal
Protein24 g
Fat6 g
of which saturates2 g
Carbohydrate49 g
of which sugars12 g
Fibre10 g
Sodium710 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
wheat breakfast biscuits60 gFDC 169040Cereals ready-to-eat, WEETABIX whole grain cereal223 kcal6.9 g
milk155 gFDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D77 kcal5.1 g
ground flaxseed15 gFDC 169414Seeds, flaxseed80 kcal2.7 g
quark300 gFDC 172181Cheese, cottage, nonfat, uncreamed, dry, large or small curdFoodData Central has no quark record. Calculated as dry-curd cottage cheese, the closest fresh unripened curd cheese it holds; the two are close in energy and protein, and your pot's label is the exact figure.216 kcal31.0 g
raspberries150 gFDC 167755Raspberries, raw78 kcal1.8 g
Whole recipeDivided by 2674 kcal47.5 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Assemble when you eat. The toasted flaxseed keeps in a jar at room temperature and the quark in its own pot for 3 to 4 days.
Reheating
Not needed; this is a cold bowl.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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