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For the quark cream with redcurrants: 

150+50 g redcurrant

150 ml quark

100 ml cream

50 g caster sugar 

2 sheets of gelatin

2 tablespoons of sugar

Mix well the quark with the caster sugar. Soak the gelatin sheets into cold water, whip the cream. When the gelatin softens, get it out of the water, put it into a small bowl and melt it in the microwave  in cca. 30 seconds, then cautiosly add it to the quark. Fill smaller molds (I used muffin baking forms) with a tablespoon of the quark cream, then 8-10 berries (this will be the 50 grams altogether) and finish with another portion of cream. I could fill 6 molds like this. Refrigerate for a minimum of 6 hours. For the redcurrant sauce remove the berries (150 g) from the stems, smash them with a fork, add the 2 tablespoons of sugar to the pulp and cook it until the sugar dissolves and it starts to become foamy. Strain the puree through a sieve, but do leave juices in it (it will be used for the frozen yoghurt). Turn the quark cream out of the molds and spoon the sauce beside them. 

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For the frozen redcurrant yoghurt:

the remaining redcurrant pulp from the recipe above

100 ml natural yoghurt 

As I would hate to throw out the sweet, tasty pulp and the small seeds don't bother me, I turn it into a frozen yoghurt. Very simple: mix the pulp with the yoghurt and spoon it to (star-shaped) ice cube trays.