With all that in mind, we turned to none other than the The Queen of Quark and asked her to share four of her favorite quark-based recipes. Born and raised in Bavaria, Germany, she has made it her mission to introduce this superfood to the rest of the world and teach people about its benefits.

Image via Yulia-Images/Getty

Serves 2

· 1 cup quark
· 1 tablespoon freshly squeezed lemon juice
· 4 tablespoons seasonal herbs
· 1 clove of garlic
· Salt and pepper
· Fresh basil, for garnish

Peel the garlic and crush finely. Mix all ingredients, season to taste with salt and pepper and let it sit for a while. Use herb quark as a fresh dip for vegetables, meat or with boiled potatoes.

Image and recipe via Queen of Quark

Serves 2

· 1 banana peeled and mashed
· 2 eggs
· 1/2 cup flour
· 1/2 cup quark
· Zest of a lemon
· 1 tablespoon vanilla extract
· 1 tablespoon sugar
· 1/2 teaspoon cinnamon
· Pinch of salt
· Low-fat milk/skimmed milk (optional)
· Vegetable oil or butter, for frying
· Fresh fruits or maple syrup
· Fresh mint, for garnish

Mix the banana and the flour with the eggs, quark, lemon zest, vanilla extract and sugar. Add the cinnamon, salt and some low-fat milk/skimmed milk if needed for a silkier consistency. Heat a pan, put some butter in it and add a tablespoon of the mixture to the pan to form pancakes. Flip over when golden brown and fry the other side. Serve warm with fresh fruit or maple syrup and use fresh mint for decoration.

Image and recipe via Queen of Quark

Serves 2

· 1 cup low-fat milk/skimmed milk
· 1 and 1/2 cups frozen blueberries
· 1 banana
· 1/2 avocado peeled and pitted
· 1 cup quark
· 1 tablespoon vanilla powder

Combine the milk, blueberries, banana and the avocado in the blender and blend until smooth. Add the quark and vanilla powder and blend again for approximately 5-10 seconds.

Image and recipe via Queen of Quark

Serves 12

· 2 and 1/2 cups quark
· 3 large eggs
· 1 and 3/4 cup sugar or 1/2 cup stevia for fewer calories
· 4.5 ounces butter
· 2 packs vanilla sugar
· 2 tablespoons semolina
· 1 teaspoon baking powder
· 1 pack vanilla pudding mix
· 1/2 lemon (sliced), 3 raspberries and fresh mint, for garnish

Mix sugar, eggs and butter in a large bowl with an electric mixer until smooth. Add quark, vanilla sugar and semolina. Then stir in vanilla pudding mix. Pour filling into a round, buttered cake pan. Bake for 60 minutes at 390 degrees Fahrenheit. Turn off the oven and let it rest for 30 minutes with the door open. Enjoy when it is still warm.

Image and recipe via Queen of Quark